Serves 4

What you need:
14oz / 400g linguine pasta
10oz / 300g large trout, cleaned, filleted into four pieces and skinned
1 teaspoon / 5ml olive oil
1 tablespoon / 15ml fresh lime juice
2oz / 50g baby spinach leaves
6 spring onion, trimmed and thinly sliced

Dressing
2 tablespoons / 30ml extra virgin olive oil
1 tablespoon / 15ml fresh lemon juice
1 tablespoon/15ml of low salt vegetable stock
3 1/2 fl oz / 100ml freshly squeezed orange juice
1 teaspoon Dijon mustard
1 teaspoon snipped fresh chives
1 tablespoon of finely diced red onion
1 tablespoon finely ground black pepper

What you do:
Preheat grill to high. To make the dressing, place the olive oil in a small bowl with the lemon juice, orange juice, mustard, chives and onion. Whisk together until emulsified and then season to taste. Plunge the linguine into a large pan of boiling lightly salted water, stir once and cook for 8 – 10 minutes until al dente. Lightly brush the trout with the olive oil, season all over and arrange on the grill rack, then cook for 6-8 minutes, turning once and sprinkling with the lime juice half way through cooking. Place the spinach in a bowl and add the spring onions and half of the dressing. Gently toss to combine, then set aside and allow the flavours to combine. To serve, drain the linguine and divide among warmed serving plates. Place the spinach on the linguine. Arrange the trout fillets on top and drizzle over the remaining dressing. Serve with the crusty bread at the table.

Chef’s Tip:
Try using spaghetti or noodles for a change and, if you’re not into trout, salmon or plaice would work just as well.

Neven Maguire, MacNean House and Bistro, Blacklion, Co. Cavan. Published in Cooking for Family & Friends, Poolbeg Press, ISBN 1-84223-215-0.