fettuccine in water as directed on the pack, and drain. While pasta is
cooking, skin the trout and remove the flesh from the bones by lifting
it off with a fork. Break the flesh into bite size pieces. Mix wine,
garlic and mustard, and bring to the boil in large saucepan. Add the
white sauce and gently reheat. Add the fettuccine and mix through,
reheating gently. Add the fish, mixing carefully. When the fish is hot,
turn it onto a serving dish and sprinkle with capers.