To make the dough, blanch the herbs before chilling immediately in ice water to preserve the colour. Squeeze to remove any excess water and chop finely

Place the flour on the table and make a well in the middle. Mix together the chopped herbs with the eggs in a bowl then incorporate the mixture into the flour until you obtain a smooth dough. Wrap in cling film and allow to rest in a cool place for at least 1 hour

Roll out the dough to obtain 1mm thick sheets of pasta, then cut into thin spaghetti with a knife or an automatic pasta maker

For the dressing, cut the shallot and the green parts of the courgettes into a julienne, then sauté in a saucepan with the butter. Add the sour cream and a splash of stock and cook for a few minutes. Season with salt and pepper

Cook the spaghettini in salted boiling water, then drain and mix with the sauce. Stir through some chopped mint, divide between plates and garnish with trout eggs. Serve immediately