Ingredients:
•
•
•
•
•
•
•
•
•
•
•
•
1 Tsp of finely chopped Parsley
1 small finely chopped Onion
40 g grated Cheddar Cheese
50 ml Milk
50 ml crème fresh
5 g Butter
4 tbs of vegetable oil
20 g whole small carrots
20 g Broccoli florets
10 g Sugar snap peas
20 g Tagliatelle pasta
200 g Salmon fresh fillets cut into bite size
chunks
• Salt pepper to taste
• 1 tsp of corn – flour with a little water if
needed to thicken sauce more
What to do:
• Put the pasta into a sauce pan
• Next, into a frying pan heat up your vegetable
oil and fry your onions, and peas.
• Boil the carrots and broccoli in a saucepan.
• Melt the butter in a saucepan, add the milk, bring to a
simmer, add the grated cheese, salt and pepper to
taste, then slowly add the crème fresh, and stir until a
thick sauce is obtained. If needed, you can use a tsp
of corn flour with a little water to thicken sauce.
• Steam the salmon chunks, or lightly pan fry, the choice
depends on you.
• Fold in the parsley to the sauce.
• Drain the pasta, the broccoli and carrot’s, and add to
the sauce.
• Next add the peas and the onion to the sauce, and mix
together.
• Finally gently fold in the salmon chunks.
Serves 4 people. Enjoy!
Chef Mike Darracott - www.chefmikedarracott.com
JASMINE'S PLACE
23
23