This dish reminds me of holidays – sitting outside a restaurant in the sun enjoying dinner after a long day of relaxing! The sauce is so simple – the main ingredient is the water the pasta is cooked in – so it really is a no fuss dinner that feels really special!
This recipe serves one – double up as needed.
Poached Salmon TagliatelleCourse: MainCuisine: ItalianDifficulty: Medium
1 x 100g salmon fillet, skinned and boned
1 large clove of garlic, diced
Zest of half a lemon
1 teaspoon plain flour
30ml white wine
500ml vegetable stock
1 tablespoon cream
1 tablespoon finely chopped flat leaf parsley
10g grated parmesan
- 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.