Quick & Easy

Easy Creamy Cape Haddock in Sauce Tagliatelle

Recipe and Food Photography by Ruhana Ebrahim

Ingredients

  • 2 x I&J Haddock in Sauce 200 g
  • Boiling water
  • Oil
  • Salt
  • 1/2 packet tagliatelle pasta
  • 1 knob of butter
  • 1 tsp garlic, minced
  • 1 small tub Fresh Cream
  • 1 Tbsp flour, for thickening
  • Chives/Spring Onions, for garnish
  • Optional: Broccolini

Method

  • In a deep pot, bring water to the boil.
  • Cook the I&J Cape Haddock in Sauce according to the instructions on the box. Remove and leave aside.
  • Replace with fresh water, bring to the boil. Add in a little oil and salt, as well as the uncooked tagliatelle.
  • Cook unti. al-dente. Drain.
  • In a pan, melt butter, add garlic and sauté for a few seconds. Add in fresh cream and bring to a simmer. Add in flour and whisk until slightly thickened.
  • Snip the Cape Haddock in Sauce bag open, gently remove Cape Haddock and cut into pieces.
  • Squeeze the cheese sauce into the Bechamel sauce and whisk together.
  • Add in the cooked tagliatelle and mix until well coated. Check seasoning.
  • Spoon onto plates. Top with Cape Haddock.
  • Garnish with chives and serve.

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