Smoked Trout Pasta

Method

• 1. Fill a large saucepan with water and add a very generous pinch of salt. Bring to the boil over high heat and then add the pasta. Stir so that it doesn’t stick and then while it cooks give it a stir every few minutes. Cook according to the packet instructions until al dente—if you put the pasta on and then cook the dish, the pasta should be ready at the right time to drain and add to the sauce.
• 2. Meanwhile, heat the butter in a saucepan over medium–high heat. When beginning to foam, add the onion and cook for several minutes or until it becomes translucent, then add the garlic and cook for a few minutes more.
• 3. Remove the flowers from the zucchini and reserve for garnish. Roughly chop the zucchini and add to the pan, then cook for 3–4 minutes until softened.
• 4. Add the wine, bring to the boil and reduce by half. Reduce the heat to medium and add the cream and mustard, and simmer for several minutes.
• 5. Add the trout and warm through. Add the wild fennel or fennel tips, season with salt and black pepper and stir.
• 6. Use tongs to add the pasta to the smoked trout sauce, give it all a good toss to combine, then add the tomato.
• 7. Divide between four bowls and garnish with the torn zucchini flowers. Serve with crusty bread and a chilled bottle of rosé.