0

Servings 2
Calories 1213 kcal

Ingredients
 

  • 125 g fresh or dried linguine
  • 2 tbsp olive oil, plus extra to serve
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 1 handful of tarragon, chopped
  • 350 ml white wine
  • zest and juice of a lemon
  • 250 g wild Alaska salmon fillet, skinned
  • 50 g spinach leaves
  • 150 ml crème fraîche
  • 150 ml single cream
  • 40 g pistachios, roughly chopped, plus extra to serve
  • 20 g grated Parmesan cheese (optional), plus extra to serve
  • salt and freshly ground black pepper

Instructions
 

  • Cook the linguine in salted boiling water until al dente, drain
  • Meanwhile, heat the olive oil in a large frying pan, add shallots and garlic, and soften but do not brown.
  • Add tarragon and cook for 1-2 minutes until fragrant. Add the white wine and lemon zest, and juice. simmer for 3 minutes
  • Add the salmon and poach for 3-5 minutes until just cooked through. Remove from the pan and flake into large chunks.
  • Add the spinach to the poaching liquor and stir to wilt. reduce the heat and stir through the créme fraîche e and cream followed by the salmon, pistachios, linguine and Parmesan cheese
  • Season to taste, then divide the linguine between 2 bowls, drizzle olive oil and scatter with chopped pistachios and Parmesan cheese
  • Serve straight away to avoid the linguine absorbing too much sauce.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Poached Wild Alaska Salmon, Lemon and Tarragon Linguine
Amount per Serving
Calories
1213
% Daily Value*
Fat
 
59
g
91
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
159
mg
53
%
Sodium
 
288
mg
13
%
Potassium
 
2115
mg
60
%
Carbohydrates
 
108
g
36
%
Fiber
 
18
g
75
%
Sugar
 
18
g
20
%
Protein
 
50
g
100
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Fish, Pasta
No ratings yet

Leave a Comment

TOP