Creamy Lemon-Tarragon Prawn and Salmon Tagliatelle
with Pear and Rocket Salad
- Fish
- Cereals containing gluten
- Egg
- Wheat
- Crustaceans
- Milk
- Crustaceans
- Fish
- Milk
- Molluscs
- Nuts
- Soya
- Walnuts
- Mustard
- May contain traces of allergens
Fragrant with lemon and tarragon, this indulgent pasta dish pairs delicate, flaked salmon with a light but creamy sauce. Pair with a pear and rocket salad for a side of sweetness that also enhances the flavours of the pasta sauce.
Ingredients
3 unit(s)
Garlic Clove
1 unit(s)
Lemon
1 unit(s)
Pear
1 bunch(es)
Chives
200 grams
Salmon Fillets
(Contains: Fish)
281.25 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May be present: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)
160 grams
King Prawns
(Contains: Crustaceans)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the tagliatelle.
b) Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.
c) Finely chop the chives (use scissors if easier).
d) Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.
d) Squeeze half the lemon juice into a medium bowl. Add the honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix.
a) Lay the salmon fillets, skin-side down, onto a lined baking tray. Spread half the garlic over the fillets and season with salt and pepper.
b) When the oven is hot, bake on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
a) Meanwhile, when boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.
b) Add the prawns to the pan and pan-fry, 2-3 mins. Add the remaining garlic and half the chopped tarragon. Cook for 30 secs.
c) Stir in the creme fraiche, veg stock paste and water for the sauce (see pantry for amount). Simmer until piping hot, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
a) Once the salmon is cooked, gently peel off and discard the skin. Using a fork, flake the fish into bite-sized pieces.
b) Stir the cooked pasta, flaked salmon, hard Italian style cheese and a pinch of lemon zest into the sauce.
c) Season with salt and pepper and add a good squeeze of lemon juice. Add a splash of water to loosen if needed.
a) When everything's ready, add the rocket and pear to the lemon dressing and toss to coat.
b) Share the prawn and salmon pasta between your bowls. Finish with a sprinkle of the remaining tarragon if you'd like.
c) Serve the salad alongside and cut any remaining lemon into wedges for squeezing over.
