Ingredients
- 2 big fish garden mint salmon fillets
- 175 g of pappardelle pasta
- 100 g of mascarpone cheese
- 100 g of asparagus tips
- 50 ml of dry white wine
- 1 clove of garlic, finely diced
- 1 shallot, finely diced
- 2 tbsp of olive oil
- 0.5 lemon, zest
- 2 sprigs of fresh mint, to serve
- 1 pinch of ground black pepper, to taste
- 1 pinch of sea salt, to taste
Method
Step 1
Bring a pan of boiling water with 1 tsp of salt to a rolling boil. Add the pappardelle and cook for 6-8 minutes, occasionally stirring to stop the pasta sticking together.Step 2
Take the BigFish Brand™ salmon from the freezer and remove the outer packaging. Pierce a hole in the vacuum pack on each fillet, then place on a microwavable plate and cook on full power for 4 minutes from frozen, until cooked.Step 3
Then, in a large frying pan, add 2 tbsp olive oil and bring to a medium heat. Add the chopped shallot and garlic, cooking for 2-3 minutes until softened and translucent but not browned.Step 4
Add the white wine to the garlic and shallot and cook for a further minute, before adding the mascarpone and gently stirring together.Step 5
Take the cooked salmon from the packaging and flake into the white wine and cream sauce, allowing all the flavours to combine.Step 6
Just before the pasta has finished cooking, add the asparagus to the water in the same pan and let the two cook together for one minute.Step 7
Drain the pasta and asparagus, and then add to the salmon and sauce.Step 8
Add the lemon zest to the pasta and sauce, seasoning with salt and pepper to taste, before serving and topping with a sprig of fresh mint.