John Myers
Ingredients for 4 servings:
- 400 g tagliatelle
- 250 g salmon
- 250 g shrimp(s)
- 1 small organic lemon(s), juice and grated peel
- 1 bunch of spring onions
- 1 clove(s) garlic clove(s)
- 2 tbsp sunflower oil
- 1 jar white wine
- 1 cup of Cremefine (approx. 250 ml)
- 2 tsp vegetable stock powder (granulated)
- e.g. salt and pepper
- 2 tsp sugar
- 1 tbsp chili flakes
- 1 tbsp dill
- e.g. Jalapeño(s), sliced
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Cook the tagliatelle in salted water “al dente” according to the package instructions, drain. Wash and dice the salmon, wash and devein the shrimp, and drizzle both with lemon juice and season with pepper. Finely slice the spring onions and fry them in hot oil in a pan. Then add the finely chopped garlic, lemon zest, shrimp, and salmon and fry for about 6-8 minutes, stirring occasionally. Deglaze with the white wine and add the cream and granulated stock. Reduce slightly (about 5 minutes). Season to taste with pepper, salt, sugar, chili flakes, and finely chopped dill. Arrange the tagliatelle on plates, then spoon the salmon, shrimp, and sauce over the top. Garnish with sliced jalapeños.
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