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This started off as a recipe from "Best
Ever Three and Four Ingredient Cookbook", which I bought thinking it
might be good for my son to practice his skills.
The basic premise is fish, a
bit of herbs, pasta and creme fraiche. But the variations can be endless.
Ingredients:
 | Fish |
| Onion |
| Herbs e.g. tarragon,
coriander, garlic etc |
| Other vegetables e.g.
mushrooms, beans or peas (can be frozen) |
| Pasta e.g. farfalle
(little bows), fusilli (twists) or tagliatelle (long flat noodles) |
| Creme fraiche |
| Olive oil |
Basic
method:
| Select some fish e.g.
salmon, cod, haddock or cobbler, tuna, tilapia etc fillets. Remove bones
before cooking. |
| Cut fish into pieces. |
| Slice onion and, if
using fresh herbs, chop them finely. |
| Put a small amount of
olive oil in a large heavy based pan and fry onion and herbs. |
| Chuck in the fish and
stir around |
| Chop the vegetables in
required and add to pan. |
| Cook pasta to just
underdone point |
| Drain pasta and rinse
in cold water. |
| Chuck pasta into other
pan with the fish and vegetables. |
| Stir in two dessert
spoons of creme fraiche and mix thoroughly |
| Serve and eat. |
This dish is really quick
to prepare |
