CREAMY TROUT SPAGHETTI

Ingredients

Serves 4

• 2 British trout fillets
• 350g spaghetti
• 2 knobs of butter
• 2 cloves garlic, crushed
• 225g cream cheese
• 1 tsp lemon zest
• Salt and pepper
• 100g baby spinach

Method

• Cook the spaghetti in boiling salted water according to packet instructions then drain, reserving a cupful of the cooking water.
• Meanwhile heat a knob of butter in a frying pan and fry the trout fillets for about 3-4 minutes on each side until cooked through. Remove from the pan and set aside.
• In the same frying pan heat another knob of butter and fry the garlic for a minute, then turn the heat down and add the cream cheese, lemon zest and plenty of seasoning to taste. Cook gently until you have a slightly thickened consistency.
• Add the spinach, then tip in the spaghetti and add enough of the reserved cooking water to help the sauce coat the pasta well.
• Remove the skin from the trout and flake over the spaghetti in the pan, allow to heat through briefly then divide between 4 bowls.

Source