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Difference between revisions of "Salmon and prawn tagliatelle"
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| + | |TotalTime = 20 minutes | ||
| + | |PrepTime = 5 minutes | ||
| + | |CookTime = 15 minutes | ||
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==About salmon and prawn tagliatelle== | ==About salmon and prawn tagliatelle== | ||
I saw this on Channel 4's The Big Breakfast, about 15 years ago; and have been making variations of it ever since. | I saw this on Channel 4's The Big Breakfast, about 15 years ago; and have been making variations of it ever since. | ||
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There is an even [[Salmon and prawn tagliatelle (simple version)|simpler version here]] | There is an even [[Salmon and prawn tagliatelle (simple version)|simpler version here]] | ||
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===Ingredients=== | ===Ingredients=== | ||
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* Freshly grated [[black pepper]] | * Freshly grated [[black pepper]] | ||
* Pinch of [[salt]] | * Pinch of [[salt]] | ||
| − | * ½ clove [[Uses::garlic]] | + | * ½ clove [[Uses::Garlic|garlic]] |
===Method=== | ===Method=== | ||
# Remove the skin from the [[salmon]] and remove any pin-bones - tweezers are good for this | # Remove the skin from the [[salmon]] and remove any pin-bones - tweezers are good for this | ||
# Cut the [[salmon]] into 1" x 1" chunks | # Cut the [[salmon]] into 1" x 1" chunks | ||
| − | # Rub the bottom of the pan with the cut edge of the [[Uses::garlic]] and discard the clove | + | # Rub the bottom of the pan with the cut edge of the [[Uses::Garlic|garlic]] and discard the clove |
# In a large pan, almost bring the soup to the boil and then immediately reduce to a simmer | # 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 | # Place the [[salmon]] chunks in the soup and simmer for 4 minutes | ||
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[[Category:Main courses]] | [[Category:Main courses]] | ||
[[Category:Italian recipes]] | [[Category:Italian recipes]] | ||
| + | [[Category:Favourite recipes]] | ||
Revision as of 18:18, 29 May 2012
About salmon and prawn tagliatelle
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!
