Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Spinach tagliatelle: Place a saucepan with lightly salted boiling water on high heat. When at a rolling boil, add the tagliatelle and cook for 5 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy. Once cooked, drain (reserve the water) and drizzle with a little olive oil. Keep warm in a colander over boiling water. Set the reserved water aside.

Step 3

Capers: Place a few glugs of olive oil in a large frying pan on high heat. When hot (but not smoking) add the capers and fry for 30 seconds until they pop open (be careful, the oil may spit a little if the capers are wet). Drain on a paper towel. Keep a little of the oil.

Step 4

Trout sauce: Place the pan on medium heat, add a little of the caper oil. Add the leeks and cook for 5 minutes. Add the garlic and sauté for 1 minute. Add the cream and leave to simmer (boil gently) for another minute. Mix the tagliatelle through the sauce, adding a little reserved water from the pasta if needed to loosen. Mix in ¾ of the trout and season with salt and pepper to taste.

Step 5

Serve in a bowl topped with the rest of the trout slices, dill, capers and a squeeze of lemon.