Creamy seafood pasta

• Skinned halibut, cod or plaice (340g/12oz)
• Skinned salmon (340g/12oz)
• Scallops (225g/8oz)
• Freshly chopped herbs for fish (such as parsley, dill or tarragon) (4 tbsp), alternatively use dried herbs
• Pasta, fresh tagliatelle if possible (340g/12oz)
• Butter (114g/4oz)
• 1 large tub of crème fraîche (600ml/1 pint)
• Lemon juice (2 tbsp)
• Salt and black pepper

To serve

Instructions

 

1. Cut the halibut, cod or plaice and salmon into strips about 4cm/2 inches by 2cm/1 inch.
2. Cook the pasta in a large saucepan, according to the instructions on the packet.
3. A few minutes before the pasta is ready, melt the butter in a large pan over a medium heat. Add the fish and scallops and fry for two or three minutes until almost cooked, taking care not to break the fish.
4. Stir in the crème fraîche and lemon juice and continue to cook, allowing the mixture to bubble and reduce for one minute.
5. Drain the pasta and divide between warm plates. Season the fish mixture and sprinkle on the herbs, then spoon the mixture over the pasta.
6. Serve immediately with green vegetables or salad.

Tip

Crunchy garlic bread or granary bread go well with this dish. For a thicker sauce, add parmesan cheese. For added texture, add a chopped onion.

Benefits

• Suitable for people with a dry or sore mouth
• Suitable for people with loss of taste or smell
• Quick and simple recipe
• Suitable for people with loss of weight or appetite

Nutritional information

(without green vegetables or salad)

Energy 727kcal; Protein 42g; Total fat 48g (of which saturates 26g); Carbohydrate 35g; Fibre 2g.

 

Thanks to Elizabeth Ward for contributing this recipe.