YOU WILL NEED:

• 1 Side Milford Bay Smoked Trout
• 2 good sized green Zucchini – sliced into long thin 'Linguine' strips using a sharp knife or, preferably, on a Mandolin
• 1/2 Butternut Squash, peeled, and sliced into long thin 'Linguine' strips
• 1 shallot fine diced
• 3 Cloves fresh garlic chopped or pressed
• Fresh grated Parmesan cheese
• 1/2 lb Fresh asparagus trimmed
• 2 Roma Tomatoes, cored, seeded and small diced – “concasse” style
• 1 cup Baby Spinach washed and dried
• Olive oil
• Kosher salt and fresh cracked black pepper

HERE’S HOW:

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.

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