Smoked Salmon and Seafood Tagliatelle with Mange Touts

SMOKED SALMON & SEAFOOD TAGLIATELLE

WITH MANGE TOUTS

 

Serves 4 - 6

Preparation Time: 20 minutes

Cooking Time: 10 minutes

 

This is quick and easy to prepare and very delicious.  You can always substitute seafood

for more prawns or double the amount of smoked salmon.

 

Ingredients

 

500g  pack fresh tagliatelle, try multi grain variety with oats, spelt and semolina

Pack of Mange Touts, cut in half

70g/2 oz butter

2 tbs olive oil

6 cloves garlic, crushed

8 shallots, finely chopped

2 x glasses of white wine

1 - 2 tbs thickening granules (optional) or

1 tbs cornflour dissolved in a little water

Juice of one lemon

1 x 300 ml tub creme fraiche

225g / 8 oz smoked salmon trimmings

Frozen pack of cooked mixed seafood

3 tbs capers, rinsed

Sea Salt

Freshly ground black pepper

Large handful fresh shopped parsley.

 

AND THIS IS WHAT YOU DO.....

 

  1. Melt the butter and olive oil in a large frying pan.
     

  2. Add both the garlic and shallots and cook for a few minutes until soft and transparent.
     

  3. Now add the first glass of wine and bring to the boil, then add the second glass of wine and simmer for ten minutes.  At this point, you can turn the heat off and leave covered until required.
     

  4. Cook the tagliatelle in a large saucepan of boiling salted water with a splash of olive oil to prevent the pasta sticking and if using fresh pasta and the cooking time is say, 5 minutes, then one minute before the end of cooking time, add the mange touts and cook for just one minute, then drain and transfer to a large heated serving dish.
     

  5. Now sprinkle the smoked salmon trimmings on to the top of the pasta as shown above.
     

  6. Whilst the pasta is cooking, re-heat the sauce and as soon as it is gently boiling, this is the best time to thicken the sauce and now you can add the seafood and cook for just 2 minutes.
     

  7. Now add the lemon juice, stir well into the mixture and then add the creme fraiche.
     

  8. Finally, add a large handful of chopped parsley and the rinsed capers, stir well.
    .

  9. Now transfer the sauce and fish onto the top of the pasta and add a little freshly ground black pepper.   Salt is probably not necessary as there is a quite a bit of salt in the fish.
     

  10. This can be served with a lightly dressed green salad of mixed salad leaves, finely sliced cucumber without the skin, slivers of avocado pear.
     

 

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