

Ingredients
- 2 cups Shallots, cut into 8 wedges each
- 2 tbsp Olive Oil
- 1/2 tsp Sea Salt
- 1 Bulb of Garlic, top sliced off
- 0.4 cups Dry White Wine (just under 1/2 cup)
- 1 tbsp Champagne Vinegar
- 1 cup Crème Fraîche
- 1 tbsp Tarragon, finely chopped
- A good grinding of Cracked Black Pepper
- 1 1/4 cups Dried Spaghetti Quadrato
- 1 1/3 tbsp Rainbow Trout Caviar
Directions
Heat the oil over a medium heat in a sauté pan with a lid. Add the shallots, garlic bulb and salt and cover with a lid. Cook for 10 minutes, then turn and turn the heat to low. Cook for a further 15-25 minutes or until soft, sweet, and caramelized.
Remove the garlic and squeeze the soft cloves from their skins, stir through the shallots.
Bring a pan of salted water to a boil and cook the spaghetti according to the pack instructions.
Meanwhile, add the white wine and champagne vinegar to the shallots and increase the heat to high. Reduce by half then lower the heat to a bare simmer. Add the crème fraiche, tarragon, and a good grinding of black pepper.
Drain the pasta, reserving a splash of the pasta cooking water. Add to the shallot sauce with enough water to create an emulsion.
Divide between two bowls and garnish with the Rainbow Trout Caviar.
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