Tagliatelle with caramelised fennel, smoked trout and crème fraîche

1.Heat butter and oil in a frying pan over medium-high heat, add shallot, fennel, garlic and thyme and stir occasionally until caramelised (15-20 minutes).

2.Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (5-7 minutes). Drain, reserving a little pasta water, and add to fennel mixture along with lemon juice and enough pasta water to form a light sauce. Season to taste and serve topped with flaked trout, a dollop of crème fraîche, a good grinding of black pepper, parmesan and fennel fronds.