Spaghetti with Salmon Trout, Zucchini Cream and Saffron

Method

1. Place the salted anchovies in a small plate and cover with white wine vinegar or apple cider vinegar. Let them rest for 45 minutes to remove excess salt.
2. After 45 minutes, remove the central spine from each anchovy and set the flesh aside.
3. Fillet the trout: make a cut behind the head and another at the tail, then run the knife along the backbone to separate the fillet. Repeat on the other side.
4. Trim the fillets by removing the belly bones, the white membrane on top, and any remaining pin bones. Finally, remove the skin by making a small incision at the tail and sliding the knife under the skin.
5. Cut the trout fillets into cubes of about 1 cm.
6. Trim the zucchini: cut off the tip but leave the stem end to use as a handle. Grate the zucchini finely.
7. Finely chop the shallot and, to taste, the chili pepper.
8. In a large pan, heat a drizzle of extra virgin olive oil over low heat. Add the chopped shallot and fresh thyme leaves and sauté until fragrant.
9. Add the chili pepper and the anchovy fillets. Cook until the anchovies dissolve completely, releasing their aroma.
10. Increase the heat to high. Add the trout cubes, season with salt and pepper (use more salt than for sea fish because trout is freshwater fish and needs more). Sear quickly.
11. Pour in half a glass of dry white wine and let the alcohol evaporate, keeping the heat high.
12. Add the grated zucchini, stir, cover the pan, and reduce the heat to low. Cook slowly for about 10 minutes, allowing the zucchini to release its liquid and the flavors to meld.
13. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until 2 minutes before al dente.
14. When the pasta is almost ready, uncover the pan and increase the heat to high to let the sauce sizzle.
15. Transfer the spaghetti directly into the pan. Add the saffron powder and a ladle of pasta cooking water. Toss vigorously to combine and finish cooking the pasta, adding more pasta water if needed to reach a creamy consistency.
16. Turn off the heat. Add the chopped fresh parsley (raw) and a pinch of black pepper. Mix well.
17. Serve immediately, optionally grating a little lemon zest over each plate.