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Peppery Fish Pasta

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

Ingredients

for 4 servings
14 ounces
3 tablespoons
cracked Black pepper
1 tablespoon
9 ounces
5 tablespoons
2
red peppers (cut into strips, lengthways)
½ bunch
flat-leaf parsley (leaves picked)
2 teaspoons
4 leaves
Frisee salad leaf (cut into strips)
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Preparation steps

Step 1/7
Boil the tagliatelle in plenty of salted water until al dente.
Step 2/7
Preheat the oven to its lowest temperature.
Step 3/7
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.
Step 4/7
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.
Step 5/7
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.
Step 6/7
Drain the cooked pasta and add to the peppers in the pan. Toss together quickly, then stir through 2 tsp butter and the lettuce.
Step 7/7
Cut the salmon into strips. Arrange the pasta and salmon on warmed plates and serve immediately.

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