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Categories:
butter oil onions sour cream milk fish stock capers tagliatelle salmon fillet red chili pepper lemon juice parsley dill
Viewed: 20 - Published at: 4 years agoIngredients
- 2 tbsp butter
- 4 tbsp oil
- 2 None onions, peeled and diced
- 3/4 cup sour cream
- 3/4 cup reduced-fat milk
- 2/3 cup fish stock
- 4 tbsp capers
- 14 oz tagliatelle
- 14 oz skinless salmon fillet, diced
- 1 None red chili pepper, deseeded and finely chopped
- 3 tbsp lemon juice
- 8 sprigs fresh flat-leaf parsley, little reserved for garnish, remainder chopped
- 6 sprigs fresh dill, little reserved for garnish, remainder chopped
Method
- Heat the butter and 2 tbsp oil in a saucepan and saute the onions until softened. Add the sour cream, milk and stock and season with salt, black pepper and a pinch of sugar. Add the capers and simmer for 5 mins, until the sauce is creamy. Add lemon juice to taste and season with salt and black pepper.
- Meanwhile, cook the pasta in boiling salted water according to package instructions. Heat 2 tbsp oil in a non-stick skillet and fry the salmon for 3 mins, turning. Stir in the chili and cook for 1 min. Drain the pasta and add to the sauce. Bring to a boil again and stir in the parsley and dill. Toss with the salmon and serve garnished with parsley and dill.
