This is a quick supper for one or two. The recipe is for one generous serving which I usually cook when I have been working late. I prepare it with tagliatelle but it works well with penne rigata. liguine or spaghetti.
1 Serving (you can increase the quantities in proportion for more servings)
For the sauce:
1 tbsp plain flour
½ tbsp lemon juice
1tsp grated lemon zest
1½ tbsp chopped fresh parsley
salt and ground black pepper to taste
A 125g fillet is enough for one. Cut the raw fish into cubes.
50 - 75g per person cooked according to the instructions on the packet. I usually add a tablespoon of olive oil to the boiling water to prevent the pasta from sticking.
To make the sauce by the quick method: (You can do this in the time it takes to boil up the water and cook the pasta)
1. Melt the butter in a saucepan over gentle heat.
2. Pour in the milk and add the flour.
3. Using a balloon whisk, stir the sauce constantly whilst heating gently, until it thickens.
4. Turn the heat down to a slow simmer and cook the sauce for 5or 6 minutes, stirring with a wooden spoon regularly so that the sauce doesn't stick to the pan.
5. Add the lemon juice, zest and salmon, stir over a low heat for 3 or 4 minutes to cook it. Add the salt and pepper to taste.
6 Once the salmon is cooked, stir in the parsley and pour the sauce over the drained pasta. Garnish with a sprig of parsley and thin strips of lemon zest.
7. Serve immediately with a green salad.