1. Cook pasta according to packet directions.
  2. Place a large fry pan on a high heat, add the fish stock and reduce by half.
  3. Once reduced add the cream and bring to a simmer, then add the diced vegetables.
  4. Add the trout and gently stir through the sauce.
  5. Once the trout is warmed through add the dill and lemon zest and stir through, turn off the heat. Taste the sauce and season to your liking.
  6. Add the cooked pasta and gently stir through the sauce to give an even coating.
  7. Serve topped with more dill and squeeze of lemon.

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