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

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