Poached Salmon Tagliatelle

Directions

• Add the milk to a small pot and bring to a gentle simmer over medium heat. When it starts to bubble, add the salmon and cook for 10 minutes. Keep an eye on this so it doesn’t bubble over – it shouldn’t be boiling. The milk may split and that’s fine – the milk will be discarded once the salmon is cooked. When the salmon is done, remove from the milk and leave to the side.
• While the salmon is cooking, bring the vegetable stock to a boil in a large pot and cook the tagliatelle according to packet instructions. When the pasta is cooked, drain but reserve 125ml of the cooking water.
• To make the sauce, heat a little bit of butter and olive oil over medium heat. Add the diced garlic and the lemon zest and cook for a minute. Then add the flour and stir for a minute or two before adding the wine, reserved stock, cream, parsley and pinch of salt and pepper (and some crushed red chilli flakes if you want). Bring the sauce to a gentle simmer over medium – high heat and leave to simmer away for around 10- minutes until it thickens slightly. Add the parmesan, give it a stir and in with the drained tagliatelle. Leave to simmer for another couple of minutes until the sauce is thickened – the tagliatelle will absorb a lot of the sauce so it won’t be very runny.
• Chop the salmon into bite sized pieces and gently stir through the pasta.
• Serve with freshly grated parmesan and fresh ground black pepper.