Smoked Trout and Wild Garlic Ragout on Had’n Ribbon Noodles

Prepare the Had’n ribbon noodles as described in the recipe. Sauté the finely chopped onions in butter, pour in sweet cream and let it boil down a bit. Add crème fraîche and cut the smoked trout fillets into bite-sized pieces and mix in. Season with the finely chopped chili pepper and salt. Stir in half of the finely chopped wild garlic. Meanwhile, strain the pasta cooked al dente and arrange on plates. Arrange the ragout on the pasta and sprinkle with the remaining wild garlic.

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