Salmon and Green Pea Tagliatelle
with hollandaise sauce
Vibrant green peas and crispy onions serve as contrasting flavours and textures to the mild basa and creamy hollandaise in this tagliatelle recipe.
Tags:
Quick Prep
•Super Quick
Allergens:
Egg
•Milk
•Cereals containing gluten
•Wheat
•Fish
The quantities provided above are averages only.
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Hollandaise Sauce
(Contains: Egg, Milk)
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)
200 grams
Salmon
(Contains: Fish)
120 grams
Peas
2 sachet(s)
Cracked Black Pepper
1 sachet(s)
Crispy Onions
(Contains: Wheat)
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)3528 kJ
Energy (kcal)843 kcal
Fat43.3 g
of which saturates11.2 g
Carbohydrate77.2 g
of which sugars4.6 g
Dietary Fiber4.1 g
Protein36.4 g
Cholesterol80 mg
Salt0.81 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
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 basa 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.
NOTE: Swapping to salmon? Follow the recipe as written, replacing 'basa' with 'salmon' where necessary.
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.
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.
4
- Divide the pasta between plates.
- Serve the fish alongside with crispy onions scattered over the top.
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