Leek Spaghetti with Grilled Arctic Charr

Cook the spaghetti in well-salted water for a little less than “al dente” and drain. Drizzle a little Monini Classico olive oil over the spaghetti and mix well.

Cut the leeks into 10 cm long pieces. Cut through to the center on one side and fan out the resulting leaves. Cut lengthwise into thin strips. Blanch in salted water and rinse in cold water.

Sauté leek strips in a pan with some Monini Classico olive oil. Add garlic, chili, lemon zest and juice, cream cheese, capers and vegetable stock, salt and pepper. Add pasta and 1/3 of the cheese and stir well.

Pat the char fillets dry and fry them in a coated pan with some Monini Classico olive oil on the skin side for 3-4 minutes until crispy. Salt and pepper the meat side.

Add butter, garlic and lemon thyme, turn fillets over and set aside.

Untwist spaghetti with a meat fork and arrange in deep plates. Pour over a little sauce. Place fish fillet on top, drizzle with butter from sautéing and garnish with mountain cheese and dill.

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