4 skinless, boneless trout fillets, approximately 100 g (3 1/2 oz) each, seasoned lightly
400 g (13 oz) pasta shells
12 cherry tomatoes, halved
1/2 cucumber, diced
50 g (2 oz) mayonnaise
2 tablespoons lemon juice
3 anchovy fillets in oil, drained and roughly chopped
1 small garlic clove
1 teaspoon sugar
3 tablespoons grated Parmesan-style cheese
1 tablespoon wholegrain mustard
100 ml (3 1/2 fl oz) light olive or groundnut oil
salt and pepper
Heat the oil in a nonstick frying pan and pan-fry the trout fillets for 4–5 minutes, turning once, until just cooked through but still slightly pink in the middle. Remove from the pan and set aside to cool a little.
Cook the pasta in a large saucepan of lightly salted boiling water for 11 minutes, or according to packet instructions, until al dente. Drain well, refresh under cold running water and drain again.
Meanwhile, place the dressing ingredients, except the mustard and oil, in a small food processor and blend until smooth. Transfer to a bowl and slowly whisk in the mustard and oil. Season to taste.
Flake the trout into large pieces and toss with the pasta, cherry tomatoes and cucumber. Spoon into bowls, then drizzle over the mustard dressing and serve immediately.