5g unsalted butter
1 echalion shallot, finely chopped
2 Waitrose Scottish Loch Trout Fillets
150g frozen peas
100ml white wine
3 tbsp single cream
1⁄4 x 100g pack watercress, tough stems discarded
1⁄2 unwaxed lemon, zest and juice
1 Put the butter, shallot, 3 tbsp water and a pinch of salt in a non-stick frying pan. Set over a medium heat and, as soon as the butter has melted, add the trout, flesh-side down.
Cover with a lid or foil and cook gently for 8-10 minutes, until cooked through. Meanwhile, cook the peas in boilingwater for 2-3 minutes.
2 Bring a saucepan of salted water to the boil, add the linguine and cook for 1 minute less than pack instructions. Uncover the trout pan and lift the fillets out onto a plate.
Add the wine to the pan and simmer briskly for 3-4 minutes until the liquid has almost completely reduced. Turn the heat to low, then drain the peas and stir them into the pan along with the cream, heating until just warmed through.
3 Scoop out a mugful of the pasta cooking water, then drain the linguine. Tip the pasta and 2 tbsp cooking water into the pan of creamy sauce and toss together over a low heat. Flake in the trout (discard the skin) and season. Divide between plates and top with the watercress and lemon zest, squeezing over the juice to serve.
Check the trout fillets for any stray bones while you’re flaking them into the pasta.
And to drink…
With lively fresh fruit notes, Lugana Villa Flora, Italy, is the perfect partner to this trout linguine.