Spinach Tagliatelle with Herbed Salmon Sauce

Serves4
Prep Time 25 mins
Cooking Time 45 mins
Ingredients

• 1 tbsp olive oil
• 25g/1 oz butter
• 350g/12 oz boned skinned salmon cut into small cubes
• 4 spring onions including green ends, finely chopped
• Salt and freshly ground black pepper
• 50ml/2 fl oz dry white wine
• 125ml/4 fl oz fish stock
• 500ml/18 fl oz double cream
• 3 tbsp fresh coriander finely chopped
• 1 tbsp fresh mint finely chopped
• 1 tbsp rocket finely chopped
• 250g/9oz spinach tagliatelle or fettuccine

Method

• Heat the oil and butter in a large frying pan and gently fry the salmon for about 3 mins.
• Add onions and fry for another minute
• Season to taste, remove mixture from the pan and keep warm
• Add the wine and simmer until reduced by half
• Add the fish stock and reduce by half again
• Stir in the cream and herbs, simmer until thickened and reduced
• Gently stir in the salmon and check seasoning
• Cook pasta in boiling water until al dente
• Drain and toss with the sauce, serve immediately

Equipment

• Large frying pan

Shopping List

• Olive oil
• Butter
• Spring onions
• Dry white wine
• Fish stock
• Double cream
• Coriander
• Mint
• Rocket lettuce
• Tagliatelle or fettuccine verdi