Step 1

Melt the butter in a frying pan over a medium heat and gently saute the onion.  It should start to soften and become translucent and not brown.

Step 2

Put on a pan of water and heat until boiling, add a little sea salt and then the pasta, cook for around 10-12 minutes until just cooked.

Step 3

Cook the trout. Wrap in foil with a little olive oil and bake in the oven or in an air fryer at 180C for 3-4 minutes. Flake the fish.

Step 4

Alternative Cooking methods for the trout: Pan fry the trout in a little butter or cook for 1-2 minutes on medium in the microwave until the salmon is opaque.

Step 5

When the onion is soft add the creme fraiche, the stock and the dried herbs. Stir to combine.

Step 6

Add the spinach and put the lid on the pan until the leaves wilt down.

Step 7

Add the lemon juice and the chopped parsley and stir to combine.

Step 8

Taste the sauce and season with sea salt and freshly ground black pepper.

Step 9

Drain the pasta reserving 100 ml of the pasta cooking water. Put the cooked pasta into the sauce and add the water. Mix to coat the pasta in the sauce.

Step 10

Add the flaked trout to the sauce and mix gently.

Step 11

Serve in bowls with extra chopped parsley and lemon zest if using.