Saturday, 20 December 2014
Tagliatelle With Salmon and Prawns
2 Salmon fillets
100g of peeled prawns
2 slices of lemon and juice of half a lemon
25g Unsalted butter
Handful of Fresh Chopped Parsley
4 small chalottes (or 2 big ones) finely chopped
2 garlic cloves, crushed and chopped
2 Table spoons of creme fraiche
3 hand fulls of Tagliatelle, linguine or spaghetti
20ml of white wine
In a pan, add a tea spoonful of vegetable oil and melt half your butter and on a low heat. Add you salmon fillets, spray with freshly squeezed lemon juice and pop your lemon slices into the pan. Gently fry your salmon fillets for about 10 minutes each side (until all the flesh has turned from orange to peach). Remove from the pan and rest on chopping board for a few minutes. Take a fork and break up into flakes.
Meanwhile, in a separate pan, pour in boiling water and add your pasta. Cook for about 12 minutes or until soft.
While the pasta is cooking, put the remaining butter into the pn you used for the salmon, add your shallots, parsley and garlic and in them gently fry your prawns for a couple of minutes on each side. If they are raw when you start cooking them, they should turn from grey to pink when cooked.Turn the heat up, add the wine and let it reduce down. Then add your flaked salmon back into the pan, drain your pasta and add that, and the creme fraiche. Turn down to a low heat and stir the lot together for about 3-4 minutes. Until the cream has covered everything and the pasta has absorbed the butter from the pan.
Season, dish up and sprinkle with some grated Parmesan.