Seafood tagliatelle recipes
Our top 3 of 8 Seafood tagliatelle recipes
-
Pan Seared Haddock Tagliatelle with Hot Tartar Sauce
-
Salmon Tagliatelle
-
Creamy Salmon and Spinach Tagliatelle
-
Recent recipes
-
View all 8 variations
Tips
Serving suggestion: Serve with steamed baby leeks, mange tout, peas and a wedge of fresh lemon and black pepper
Ingredients
- 1lb Haddock Fillet Skinned
- 150g fresh tagliatelle
- 50g capers
- 50g small gherkins
- 50g peas
- 175g mange tout
- 75g baby leeks
- ¼ pint fish stock
- ½ pint hollandaise sauce
- olive oil
- salt and pepper to taste
Method
- Cook the taglitelle in boiling salted water for 3 minutes.
- Sear the haddock in a hot pan with a little olive oil.
- Add the capers, gherkins, peas and fish stock to the pan and cook for a further 2 minutes.
- Finally, add the hollandaise sauce, season with salt and pepper and serve on a bed of the tagliatelle.
Be the first to comment
Add commentIngredients
- 1tsp olive oil
- 1 medium peeled and chopped onion
- 6oz sliced into strips smoked salmon
- ¼ pint fresh single cream
- 12oz tagliatelle
- black pepper freshly ground
Method
- 1. Heat the oil in a pan and fry onion until golden brown
- 2. Add 4oz of the smoked salmon and fry for 2 mins, add the cream and stir well
- 3. Blend the mix in a food processor for a few seconds until smooth and then return to pan to keep warm
- 4. Cook the tagliatelle and drain
- 5. Transfer the pasta to a serving dish, pour over the sauce then add the remaining salmon strips over the top and plenty of the black pepper
- This tastes just as good with out blending the sauce and also using smoked trout and for extra flavour add one teaspoon of pesto
carol fach has contributed to these popular cooking recipes:
Ingredients
- 225g tagliatelle
- 100g bag of spinach leaves. washed
- 180g can of skinless and boneless pink salmon. flaked
- 100g or ½ a tub reduced-fat sour cream and chive dips
- freshly ground black pepper
Method
- 1. Cook the tagliatelle in a large pan of boiling salted water for 10-12mins or until just tender. Meanwhile, drain the salmon well, then pick over discarding any skin or bones. Flake the salmon.
- 2. Place the spinach in a colander. When the tagliatelle is cooked, pour it into the colander over the top of the spinach to drain – the boiling water will wilt the spinach without overcooking it.
- 3. Return the pasta and spinach to the pan. Stir in the sour cream and chive dip and pink salmon. Heat through for a few minutes until the salmon is hot. Serve immediately and season to flavour.
3 Comments
-
-
-
Add commentAshby Wed Oct 19 2011 • Reply
Fascinating - you developed the recipe yourself and a worthy cause I must say. Well my hubby and I are not big fish eaters but you are absolutely right, I cooked this on Monday night and it really is amazing - I challenge anyone to say otherwise! Now a firm favourite.
NigelBrown Tue Feb 3 2009 • Reply
The group was established to represent and assist the seafood sector within the Yorkshire and Humber region. Apart from setting up a voluntary code of practice for the industry the group also attend regional food festivals to promote fish and shellfish which is how I became involved. They invited me to develop some brand new recipes for their leaflets and demonstrate the dishes at food shows and festivals which the public were then invited to taste.
It's amazing how many people say they don't like fish until they try it!
wilsondan Tue Feb 3 2009 • Reply
I'm fascinated by the Yorkshire and Humber Seafood group. tell us more!