with hollandaise sauce
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Salmon
200 grams
Fresh Tagliatelle
250 grams
Hollandaise Sauce
100 grams
Peas
120 grams
Crispy Onions
1 sachet(s)
Cracked Black Pepper
2 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
to taste
- Boil a large pot of salted water for the tagliatelle.
- Place a pan over medium-high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper and season with salt and pepper.
- Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- When boiling, add the tagliatelle and peas to the water.
- Bring back to the boil and cook until softened and warmed through, 3-4 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Add a knob of butter, the cracked black pepper and hollandaise sauce to the peas and tagliatelle.
- Mix well then add a splash of water to loosen the sauce if required.
- Season to taste with salt, pepper and sugar.
- Divide the pasta between plates.
- Serve the fish alongside with crispy onions scattered over the top.
3364
kJ
Energy (kJ)
804
kcal
Energy (kcal)
40.4
g
Fat
9.8
g
of which saturates
74.4
g
Carbohydrate
4
g
of which sugars
3.7
g
Dietary Fiber
35.6
g
Protein
80
mg
Cholesterol
0.72
g
Salt
