Instructions: Made a lovely pasta sauce last night with left-over trout and fat-free fromage frais (suggest you substitute yogurt or ff "sour cream" if you cant get the latter). Tasted really rich! [Annabel]

Chop onion, crush garlic, and start both in the microwave for about 5 minutes. Meanwhile, cut pepper in half, remove seeds and ribs, and place under hot grill (broiler) until skin blackens, whereupon transfer it into a plastic bag. Wash mushrooms, and maybe cut up a bit.

Remove skin and bone from trout.

Also meanwhile, be cooking some pasta. I used fettucine, but what you like...

Put cooked onion and garlic in a saucepan, add tomato paste and stir.

Add wine, mushrooms and seasoning, and simmer for about 10-15 minutes.

Meanwhile, remove skin from pepper, cut into bits, and add to sauce. Add trout last.

When pasta is cooked, dish it up, leaving sauce boiling while you do it.

Remove from heat, stir in the fromage frais and serve at once. Yummy.

You could have extra pepper and omit the fish altogether, or you could use some other sort of fish - I had the trout left over from Sunday lunch...

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