Salmon With Tarragon Sauce And Pasta

• 10.5 oz tagliatelle
• 2 tbsp canola oil
• 4 - 5.25 oz salmons fillets
• 2 None shallots, peeled and finely chopped
• 3/4 cup heavy cream
• 1 2/3 cups fish or vegetable stock
• 1 tbsp cornstarch, mixed with a little cold water to make a slurry
• 3 tbsp fresh tarragon, chopped, a little reserved for garnish

1. Cook tagliatelle in salted boiling water for 12-14 mins or according to package instructions.
2. Meanwhile, heat oil in a large frying pan and sear salmon fillets, skin-side down, for 6-7 mins. Season then flip over and cook for 1 min until just cooked through. Remove from pan, cover and keep warm.
3. Add shallots and sweat until translucent. Add cream and stock and bring to a boil. Add cornstarch slurry and simmer, stirring, until thickened. Add tarragon and season to taste. Drain pasta and toss with sauce. Distribute between 4 serving plates and top with salmon. Sprinkle with reserved tarragon.

tagliatelle, canola oil, salmons, shallots, heavy cream, fish, cornstarch, fresh tarragon

Taken from recipes-plus.com/api/v2.0/recipes/18528 (may not work)