Smoked trout and peas with pappardelle

Heat the oil in a heavy-based frying pan and cook the onion and garlic over a medium heat for 1-2 minutes.

Increase the heat, add the wine and allow to reduce.

Add the cream to the sauce with freshly ground black pepper to taste and allow the sauce to reduce again.

Add the peas, fish, lemon zest and half the chervil and heat gently until warmed through. Season to taste with salt.

Cook the pasta in a saucepan of boiling salted water until just tender. Drain.

Serve the sauce over the hot pasta, garnished with lemon wedges and sprigs of fresh chervil.