Preheat a large non-stick fry pan with olive oil until hot; add zucchini, butternut squash, asparagus, garlic, and shallots. Sauté for 3-4 minutes or until vegetables are aromatic. Add Milford Bay Smoked Trout, tomato concasse, and baby spinach. Sauté another 2 minutes, add kosher salt and fresh cracked black pepper to taste.
Top with fresh grated parmesan, and enjoy. Serves 2-4.
As an option, add a handful of your favourite cooked Pasta at the same time as you add the Milford Bay Smoked Trout.
David R. Binsted
Muskoka Lakes Golf & Country Club