These lovely, fresh flavours are fantastic for spring.
Serve 4
Ready in 20 minutes
Per serving:
767kcals
37.8g fat (17.4g saturated)
35.9g protein
75.4g carbs
5.1g sugar
0.3g salt.
1. Cook the pasta in a large saucepan of boiling salted water, according to the packet instructions or until al dente. Drain well and return to the saucepan.
2. Meanwhile, place the salmon in a large frying pan with a lid. Pour over the hot stock and cover. Poach over a medium-low heat for 5 minutes, turning halfway or until just cooked. Remove the salmon from the pan and strain the stock into a jug. Flake the salmon into large chunks.
3. Wipe the frying pan clean, put over a medium heat and add the butter. When melted, add the shallots and cook for 2-3 minutes, until beginning to soften. Pour in the strained stock and cream. Simmer for a few minutes, then add the peas and plenty of black pepper. Cook for 2-3 minutes, until the peas are tender and the sauce has thickened slightly.
4. Add the cream and pea mixture to the hot, cooked pasta, along with the parsley and mint. Toss together well to combine, then gently stir in the salmon. Divide between bowls and serve immediately.
© delicious. magazine
This creamy fish dish works brilliantly with a powerful Chardonnay, such as Gallo Family Vineyards Turning Leaf Chardonnay. Its vanilla and oak flavours work well with the salmon, and its freshness brings out the herby flavours in the dish.
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