Linguine with Smoked Trout and Fennel

4 tablespoons unsalted butter

1 leek, thinly sliced 

1 bulb fennel, thinly sliced 

1 cup small grape tomatoes

1/2 cup dry white wine

Juice of 1/2 lemon

1 tin smoked trout fillets, broken into pieces

2 tablespoons chopped mint

1/2 pound linguine, cooked al dente

Salt and pepper to taste

In a large skillet over medium heat, melt butter. Add leek and cook until golden, about 3 minutes. Add fennel and cook until wilted, about 3 minutes. Add tomatoes and cook until wrinkled, about 5 minutes. Stir in wine and let reduce by half. Smash tomatoes lightly with a spatula, then stir in lemon juice. Stir in trout, then mint. Toss in pasta. Serve hot.