Penne with Smoked Tasmanian Ocean Trout in Yuzu Sansho Cream Sauce

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

1 lb (450 g) penne pasta

Salt

2 tablespoons plus more extra virgin olive oil

2 cloves garlic, thinly-sliced

4 to 5 leaves from medium-size napa cabbage, bottom half cut into ¼″ (6 mm) strips crosswise, and upper half cut into bite-size pieces

2 tablespoons sake (can substitute with white wine)

1 cup (240 ml) heavy cream

8 oz (240 g) smoked Tasmanian ocean trout or smoked salmon, sliced into bite-size pieces

1 to 2 tablespoons pure yuzu citrus juice (can substitute with fresh meyer lemon juice)

1 ½ teaspoons or more sansho powder

Cilantro or chives for garnish

Parmesan cheese, for serving

Directions at happydonabelife.com

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