Smoked Haddock and Chive Tagliatelle

Name: Smoked Haddock and Chive Tagliatelle
Cuisine: British
Ingredients: 2.8 litres/5 pts water; 60 ml/2 fl oz olive oil; salt; 250 g/9 oz tagliatelle; 250 ml/9 fl oz fish stock; 100 ml/3½ fl oz dry white wine; 350 g/12 oz of smoked haddock fillet, boneless and skinned; freshly ground white pepper; 350 ml/12 fl oz whipping cream; 55 g/2 oz freshly grated Parmesan; 3 tbsp finely chopped chives

Preparation info

Serves
6
(first course)

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

So simple yet so good, this really is simplicity itself yet you could not wish for better flavours. Either as a first course or a main course, I have had it on my menus now for many years and I still eat it myself at home.

Ingredients

2.8 litres/5 pts water
60 ml/2

Europe
United Kingdom
Fish course
Starter
Pescatarian

Method

Bring the water to boil in a large pan with the oil and salt. Once boiling add the tagliatelle, return to the boil and cook for about one minute, drain and refresh, then drain well.

Bring the fish stock and the wine to the boil in a saucepan and reduce by two thirds. Season the smoked haddock with the pepper and add to the stock, add the cream and return to the boil. Reduce till the cre