Method

• 1.
  Preheat oven grill to medium. Combine the breadcrumbs with 2 tbs olive oil and place on a lined baking tray. Grill for 2-3 minutes or until golden, then remove and cool. Add the zest and parsley and toss together. Set aside.
• 2.
  Bring a large saucepan of water to the boil over medium-high heat. Add the pasta and cook until al dente. Drain, reserving 100ml cooking liquid.
• 3.
  Heat the butter and 1 tbs olive oil in a large frypan over medium-low heat. Add the leeks and a pinch of salt, then cook for 3-4 minutes until slightly softened. Add the mascarpone, pasta and reserved water and toss to coat. Add the trout and combine.

• 4.
  Serve in bowls topped with the breadcrumbs and lemon wedges.