Cook the pasta:

• Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water before draining.

Make the sauce:

• In a large pan, heat olive oil over medium heat. Sauté shallot and garlic until soft and fragrant (about 2 minutes).

Add cream and flavourings:

• Stir in cream, lemon zest, and lemon juice. Let it gently simmer for 2–3 minutes until slightly thickened.

Add trout and spinach:

• Gently flake the poached trout into the sauce and add the spinach. Warm through for 1–2 minutes, being careful not to break the fish too much.

Combine with pasta:

• Add cooked pasta to the pan, toss to coat, and loosen with a splash of reserved pasta water if needed. Season with salt and pepper.

Serve:

• Divide between bowls, sprinkle with fresh dill and grated Parmesan, and serve immediately.

Chef’s Tip:

For extra flavour, toss in a few capers or a handful of peas just before serving