For the pasta sauce, clean the bell bell pepper and cut into small cubes. Wash the lemon, grate the peel and squeeze out the juice.
Chop the char fillets and mix with the lemon juice and zest. Chop shallot and garlic and sauté in olive oil.
Sauté the bell pepper pieces briefly, add the soy cousin and simmer for about 10 minutes. Remove from heat, add the brook trout fillets with the marinade and season with salt.
The pasta sauce with smoked brook trout goes well with spaghetti or other types of pasta.