Silky ribbons of tagliatelle embrace a pretty-with-pink seafood sauce here, made with half one of those handy packs of frozen mixed raw seafood and a fresh juicy salmon fillet. A few cauliflower florets give some additional texture and flavour. Thaw the seafood first: this will ensure that it will be cooked through.
1 shallot, finely sliced
2 garlic cloves, crushed
1 tablespoon tomato puree
200 ml water
Salt to taste
Grated zest of 1 lemon
½ teaspoon dried dill or dessertspoon fresh dill, finely chopped
10 small cauliflower florets
150 g dried tagliatelle
1 fresh salmon fillet
½ pack of mixed seafood, thawed (150g)
1 tablespoon crème fraiche (or single cream if you prefer)
Start the sauce by sweating the sliced shallot in a little oil then adding the garlic to cook for about a minute once the shallot has become translucent. Add the puree, the water, the salt, pepper, lemon zest, dill and the cauliflower florets; put the lid on the pan under a low heat until the cauliflower has softened. Check the consistency of the sauce and boil it down if there seems to be too much water.
Meanwhile start the tagliatelle with a brisk boil.
Slice the salmon into bite-sized chunks, discarding the skin. Tip the thawed seafood and the salmon into the sauce. Add the crème fraiche. The sauce should be reasonably thick. If it is too dry add a little more water. Turn the heat right down so that the fish gently simmers for about 4 minutes. Check that it is cooked: a good sign is that the prawns in the seafood mix will be pink.
Drain the al dente pasta, return it to the pan and add the sauce, turning it gently so that the salmon pieces stay whole.
Serve immediately in deep warmed bowls. If you are using fresh dill, add a little to each plate for a flourish of green fronds to finish it off.