Salmon Tagliatelle - cooking recipe

Ingredients

2 tbsp butter
4 tbsp oil
2 None onions, peeled and diced
3/4 cup sour cream
3/4 cup reduced-fat milk
2/3 cup fish stock
4 tbsp capers
14 oz tagliatelle
14 oz skinless salmon fillet, diced
1 None red chili pepper, deseeded and finely chopped
3 tbsp lemon juice
8 sprigs fresh flat-leaf parsley, little reserved for garnish, remainder chopped
6 sprigs fresh dill, little reserved for garnish, remainder chopped

Preparation

Heat the butter and 2 tbsp oil in a saucepan and saute the onions until softened. Add the sour cream, milk and stock and season with salt, black pepper and a pinch of sugar. Add the capers and simmer for 5 mins, until the sauce is creamy. Add lemon juice to taste and season with salt and black pepper.
Meanwhile, cook the pasta in boiling salted water according to package instructions. Heat 2 tbsp oil in a non-stick skillet and fry the salmon for 3 mins, turning. Stir in the chili and cook for 1 min. Drain the pasta and add to the sauce. Bring to a boil again and stir in the parsley and dill. Toss with the salmon and serve garnished with parsley and dill.