Ingredients
150g wholewheat (or regular)
tagliatelle
1 x 240g pack smoked basa fillets
about 300ml semi-skimmed milk
200g baby leaf spinach
1 tsp butter
Step by step
Add the tagliatelle to a pan of salted boiling water and cook for 9-11 minutes
until al dente.
Meanwhile, place the smoked basa fillets in a medium frying pan, add enough
milk to almost cover, season with pepper, cover with a lid and bring to a
simmer. Poach gently for 4-5 minutes or until the fish flakes easily, then remove
from the heat. Lift the fish out to a plate, and scoop out half a mugful of the
poaching milk for the sauce (discard the rest or save it for a fish pie sauce).
Add
75g lighter soft cheese
a squeeze of lemon juice
2 tbsp chopped chives (or 2 spring
onions, finely chopped)
Melt the butter in the same frying pan, stir in the soft cheese then whisk in
about 75ml of the fish poaching milk to make a sauce. Bring to a simmer,
stirring, then add a squeeze of lemon juice and the chives (or spring onions).
Break the fish into chunky flakes and add to the sauce, season with pepper but
only add salt if really necessary.
Stir the spinach into the tagliatelle until wilted, then drain both well in a
colander. Toss together with the sauce, adding more of the fish poaching milk if
necessary. Divide between warmed bowls to s