Island Life Magazine Ltd February / March 2016 | Page 105

FOOD

Recipe: Seafood Tagliatelle
Serves two

Prep time: eight minutes

Cooking time: 20 minutes

Ingredients

Method

25g butter

Take a saucepan and fill three quarters
full of water and add a splash of oil put
on a medium heat and leave to boil.

100g plain flour
Splash of white wine
400ml semi skimmed milk
100ml double cream
¼ wedge of lemon
½ tsp garlic puree
4 slices of smoked salmon
30g crab meat
70g cooked peeled prawns
Pinch of chopped parsley
125g tagliatelle pasta
Pinch of Maldon sea salt and crack black
pepper (table salt will work as well)
Splash of oil

Place another pan over a low heat,
and add the butter. Once the butter has
melted, add in the flour and stir until it
forms a roux.
Now your roux has formed, slowly add
the milk in the pan a little bit at a time
and continuously stir until all of the
milk has been added and all the lumps
have been cooked out. This is called a
béchamel or white sauce.
At this point your pan of water should
be at boiling point so add in your
tagliatelle. This should take around 6-8
minutes to cook.
Going back to your béchamel, add a
good splash of white wine, squeeze out

the juice of your wedge of lemon, and
add parsley, garlic puree, salt and pepper
and give it another stir.
Add in your crab, prawns and smoked
salmon, tearing the salmon into nice bite
size pieces, and add to your sauce and
cook for 2 minutes
Now your sauce is all ready all you need
to add is the tagliatelle pasta. If its all
cooked, drain the water out of the pan into
a colander, and add the pasta to the sauce.
Give it one more stir so it’s all mixed up
and place in a bowl ready to eat.

From Craig
Bruce, Head
Chef at The
Fighting Cocks
www.visitilife.com

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