PASTA WITH GRILLED SALMON FILLET, DILL
Although delicate, salmon is a rich fish and the piquancy of this
mustard sauce complements it perfectly. For classic simplicity, arrange
the fish and its dressing on fresh egg noodles. The dill must be fresh
- forget the recipe when you have only dried dill as it will make the
sauce taste as though you have used grass cuttings.
700-900 g/11/2-2 lb salmon fillet,
skinned salt and freshly ground black pepper
4 tbsp olive oil
1 tbsp lemon juice onion, finely chopped
2 tbsp flour
150 ml/1/4 pt milk
4 tbsp Dijon mustard or other mild
300 ml/1/2 pt soured cream
3 tbsp chopped dill
350-450 g/12-16 oz fresh tagliatelle
1/4 cucumber, peeled and finely diced
1 celery stick, finely diced
Lay the salmon on a large piece of
double-thick foil. Season it really well, then sprinkle with 1
tablespoon of the oil and the lemon juice. Grill the fish for about 15
minutes or until cooked through.
Meanwhile, heat the remaining oil in a
saucepan and add the onion. Cook, stirring, for 10 minutes. Stir in the
flour and cook for 3 minutes before stirring in the milk, then bring to
the boil. Beat the mustard into the thick sauce, then stir in the cream
and heat gently but do not boil. Finally, stir in the dill and remove
from the heat, then taste for seasoning.
Bring a large pan of salted water to a
rolling boil, then add the pasta and cook for 3 or 4 minutes, until at
Mix the cucumber and celery. Drain the
cooking liquid from the salmon into the sauce. Use two forks to
separate the cooked salmon into large chunks.
Drain the pasta, return it to the pan,
then mix in the mustard and dill sauce. Lightly stir in the fish.
Divide between serving platters and top each portion with a little of
the cucumber and celery.