-onion, garlic and mushroom sautéed with white wine and sake until the liquid is gone.
-add in some vegetable stock and broccoli and chilli and let simmer with lid (to steam the broc)
-once 3/4 of the way cooked add some light cooking cream and let thicken.
-season with salt and pepper & Italian herbs.
-grate parmesan into the sauce and let melt, then add trout.
-remove from heat and mix prepared noodles and sauce in a mixing bowl (so it’s easier) with green onions and fresh chopped parsley.
-grate a little extra parmesan to serve.