0
Print
0
Print

Peppery Fish Pasta

Peppery Fish Pasta
30 min.
Preparation
50 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
14 ounces Tagliatelle
3 tablespoons cracked Black pepper
1 tablespoon Sea salt
9 ounces fresh Salmon fillet
5 tablespoons olive oil
2 red peppers (cut into strips, lengthways)
½ bunch flat-leaf parsley (leaves picked)
2 teaspoons butter
4 leaves Frisee salad leaf (cut into strips)
print shopping list

Preparation steps

1
Boil the tagliatelle in plenty of salted water until al dente.
2
Preheat the oven to its lowest temperature.
3
In a mortar, grind the pepper and salt together and then rub the mixture over the salmon on all sides. Leave for ten minutes for the flavours to develop.
4
Heat 2 tbsp oil in a pan and fry the fillets for 2-4 minutes on each side. Remove from the pan, wrap in aluminium foil and keep warm in the oven.
5
Meanwhile, heat 3 tbsp oil in the pan and braise the peppers until soft. Add the parsley and fry briefly, then season to taste with salt and ground black pepper.
6
Drain the cooked pasta and add to the peppers in the pan. Toss together quickly, then stir through 2 tsp butter and the lettuce.
7
Cut the salmon into strips. Arrange the pasta and salmon on warmed plates and serve immediately.