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Salmon and prawn tagliatelle
From Cookipedia
I saw this on Channel 4's The Big Breakfast, about 15 years ago; and have been making variations of it ever since.
It's the simplest recipe I know - I dare you to get this one wrong!
There is an even simpler version here
Ingredients
- 1 portion of fresh taglitelle (about 250g) or 100g of dried taglitelle
- 1 tin lobster bisque soup
- 2 raw salmon steaks, about 175g (6 oz) each
- 100 g (3.5 oz) fresh peeled prawns
- 3 tablespoons dry sherry
- 125 ml single or double cream
- Big handful of parsley, chopped - keep some whole for the garnish
- Chopped chives (optional)
- Squeeze of lemon juice
- Freshly grated black pepper
- Pinch of salt
- ½ clove garlic
Method
- Remove the skin from the salmon and remove any pin-bones - tweezers are good for this
- Cut the salmon into 1" x 1" chunks
- Rub the bottom of the pan with the cut edge of the garlic and discard the clove
- In a large pan, almost bring the soup to the boil and then immediately reduce to a simmer
- Place the salmon chunks in the soup and simmer for 4 minutes
- Cook the pasta as directed, drain and cover
- Add the prawns, cream, sherry, chopped parsley, salt and black pepper, stir for a minute or so
- Pour the pasta into the soup, mix well, serve with parsley garnish
Serving suggestions
Serve hot, maybe with a salad if you need to stretch it to four people. There is enough here for two gluttons though!
