PASTA with SALMON and TARRAGON BUTTER SAUCE

(sample recipe from ‘Food with Thought’)

Serves 4

INGREDIENTS

Poach the salmon fillets in the water with the bay leaf for about 15 minutes, or until cooked. Remove the fish from the water and reserve 450 ml of the fish stock. Cook the pasta in a large pan of boiling water. While the pasta is cooking, flake the fish, discarding any bones and skin. Melt the butter or margarine in a pan, add the flour and stir for 1 minute. Remove from the heat and gradually stir in the fish stock. Return to the heat and stir until the sauce thickens. Season with black pepper to taste and stir in the tarragon. Drain the pasta. Add the salmon and sauce to the pasta and mix gently. Serve with salad.

Analysis per portion with Pasta: Energy 580 kcal, Protein 31 g, Fat 15 g, P 14 mmol, Na 3 mmol, K 16 mmol

| NKF Home Page | Helpline | Contact Us | What's New | About the NKF | Holiday Pages | UK State Benefits | Useful Links | Perceptions | NKF Conferences | Letters | NKF Business | Books | NKF News | NKF Membership | Make a Donation | Organ Donor Cards | Kidney Life | Medical FAQs |

The National Kidney Federation is registered in England and Wales as a Company limited by guarantee (Company No 5272349) and awarded charitable status (Charity Number 1106735). Give as You Earn contributions No. CAF GY511.

Registered Office:- The Point, Coach Road, Shireoaks, Worksop, Notts S81 8BW, Tel: (01909) 544999, Fax: (01909) 481723, Helpline: (0845) 601 02 09, E-mail:

This website is intended for UK residents only.
If you have any comments about this site, please EMAIL the webmaster