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Hake and Green Pea Tagliatelle

Hake and Green Pea Tagliatelle

with hollandaise sauce

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A recipe conveniently customised just to your liking.

Tags:

Protein Rich

•Quick Prep

•Super Quick

Allergens:

Cereals containing gluten

•Egg

•Wheat

•Fish

•Milk

The quantities provided above are averages only.

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

250 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Egg, Wheat May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)

250 grams

Hake

(Contains: Fish)

100 grams

Hollandaise Sauce

(Contains: Egg, Milk)

120 grams

Peas

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

2 sachet(s)

Cracked Black Pepper

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

to taste

Butter

Nutrition Values

Energy (kJ)2971 kJ

Energy (kcal)710 kcal

Fat28.1 g

of which saturates7.9 g

Carbohydrate74.4 g

of which sugars4 g

Dietary Fiber3.7 g

Protein39.5 g

Salt0.9 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Colander

Cooking steps

Fry the Fish

1

Boil a large pot of salted water for the tagliatelle.
Place a pan over medium-high heat with a drizzle of oil.
Pat the fish 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.

TIP: If you’re in a hurry you can boil the water in your kettle.

Boil the Pasta

2

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 the Flavourings

3

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.

Dish Up

4

Divide the pasta between plates.
Serve the fish alongside with crispy onions scattered over the top.

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