4 tablespoons unsalted butter
![](https://whiterocklakeweekly.com/wp-content/uploads/2024/07/RECIPE-Linguini-cmyk-scaled-225x300.jpg)
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.