Salmon and prawn tagliatelle
I saw this recipe on The Big Breakfast (Channel 4), about 25 years ago; and have been making variations of it ever since.
It's the simplest recipe I know - I dare you to get this one wrong!
There is an even simpler version here
This is especially nice if made with homemade pasta
| Salmon and prawn tagliatelle | |
|---|---|
 |
| Made using homemade pasta & crayfish instead of prawns | |
| Servings: | Serves 2 - Would stretch to 4 with a big salad and maybe a bit more pasta |
| Calories per serving: | 1028 |
| Ready in: | 20 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 31st January 2013 |
|
Best recipe reviewThe Big Breakfast; I thank you. 5/5 I must have made this 100's of times, and it never fails to amaze. Simplicity itself and so good. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 portion of fresh tagliatelle (about 250g) or 100g of dried taglitelle
- 1 tin lobster bisque soup
- 2 raw salmon steaks, about 175g (6 oz) each
- 100 g (3.5 oz) fresh peeled prawns
- 3 tablespoons dry sherry
- 125 ml single or double cream
- Big handful of parsley, chopped - keep some whole for the garnish
- Chopped chives (optional)
- Squeeze of lemon juice
- Freshly grated black pepper
- Pinch of salt
- Splash of olive oil
- 2 cloves of garlic, peeled and crushed
Method
- Remove the skin from the salmon and remove any pin-bones - tweezers are good for this
- Cut the salmon into 1" x 1" chunks
- Add a splash of olive oil and the black pepper to a large pan and sizzle the garlic for a few minutes. Add the salmon pieces and stir to coat with the garlic oil
- Pour the soup over the garlic and salmon, almost bring the soup to the boil and then immediately reduce to a simmer
- Place the salmon chunks in the soup and simmer for 4 minutes
- Cook the pasta as directed, drain and cover
- Add the prawns, cream, sherry, chopped parsley, salt and stir for a minute or so
- Pour the pasta into the soup, mix well, serve with parsley garnish
Serving suggestions
Serve hot, maybe with a salad if you need to stretch it to four people. There is enough here for two gluttons though!
Variations
This works well with a few crushed bird's' eye chillies crushed and added with the garlic. Mind you, if you love your chili you probably don't need to be told this!
See also
Interesting lobster recipes
- All about the lobster
- Lobster roll - a kind of sandwich filled with lobster meat
- Lobster thermidor - lobster cooked with a rich creamy seafood sauce, topped with parmesan cheese
- Lobster Newberg - the story of how Lobster a la Wenberg became Lobster a la Newberg
- Bill Granger's Lobster with Preserved Lemon - Australian chef and restaurateur, Bill Granger shows us an unusual way to prepare lobster tails with preserved lemons
- Spicy prawn ravioli in lobster bisque - a pasta dish with lobster meat
- Lobster and coconut soup with ginger - a Delia Smith cheat to turn a great soup into a brilliant one
- Peppers stuffed with lobster cream (TM) - small sweet peppers filled with a creamy seafood sauce, created with Thermomix
- Lobster bisque - make the classic lobster soup at home
- Prawn thermidor - an economical way to assimilate the classic lobster dish
- Thermidor sauce - make the classic thermidor sauce to use with pasta, vegetables or even as a dip
- Dublin lawyer - a rich Irish seafood dish utilising fresh lobster, cream, whiskey and sometimes mushrooms
- Salmon and prawn tagliatelle - a seafood dish using lobster bisque
- Fish chunks in lobster sauce with fresh pasta - another seafood dish using lobster bisque
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