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European Recipes

Salmon and Green Pea Tagliatelle

Salmon and Green Pea Tagliatelle

Salmon and Green Pea Tagliatelle

with hollandaise sauce

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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:

Fish

•Wheat

•Egg

•Milk

•Cereals containing gluten

The quantities provided above are averages only.

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

120 grams

Peas

2 sachet(s)

Cracked Black Pepper

200 grams

Salmon

(Contains: Fish)

1 sachet(s)

Crispy Onions

(Contains: Wheat)

100 grams

Hollandaise Sauce

(Contains: Egg, Milk)

250 grams

Fresh Tagliatelle

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

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

Carbohydrate77.1 g

of which sugars4.6 g

Dietary Fiber4.1 g

Protein36 g

Cholesterol80 mg

Salt0.8 g

Potassium0.4 mg

Calcium7 mg

Iron0.3 mg

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 Basa

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.

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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