Mix half the olive oil, mint, lime juice and a tbsp. of cayenne pepper into a saucepan. Stir in the trout, cover and refrigerate for 2 hours.
Fill a saucepan with water, add the tablespoon of JUMBO Fish powder and bring to the boil.
Drain the trout from the liquid and dry gently. Put aside.
Sauté the onion in the butter and remaining olive oil, season with the remaining cayenne pepper and leave to cook for 10 minutes on a low heat. Stir in the garlic and wait until it turns golden. Remove and put aside.
Meanwhile, cook the pasta in the boiling water and cook until al dente. Drain.
Add the pasta to the sauce and mix well. Return to the heat and cook for one minute.
Sprinkle with basil and add the trout. Serve immediately, sprinkled with crème fraiche.
Serves 3-4
