Step 1

Put a pot of water on to boil for the pasta. Add salt once it starts to boil.

Step 2

In a saucepan, reduce the cream slowly over a low heat to 50%, add the beaten eggs and cook them like you are making creamy scrambled eggs stirring all the time until the sauce starts to thicken. Emulsify with a hand blender.

Step 3

Remove the skin from the trout and cut it into small pieces and fry in butter until it starts to change colour.

Step 4

Cook the pasta al dente according to the instructions on the packet. Drain it and add it to the pan with the butter and trout. Mix together well with a sprinkling of grated lemon zest.

Step 5

Pour a little egg cream onto the bottom of each plate and pile the spaghetti and trout on top. Grate some lemon zest over each plate and a little black pepper. Serve immediately.