Tagliatelle with smoked haddock and avocado

Kempsters'recipes

Tagliatelle with Smoked Haddock and Avocado

Haddock, fresh (or smoked) skinned	350g
Cumin, coriander and turmeric	½ teaspoon each (or more to taste)
Fromage frais	150 ml
Double cream	150 ml
Lemon juice	1 tablespoon
Butter	2 tablespoon
Onion	1 finely chopped
Flour	1-2 tablespoon
Fish stock	150 ml
Tagliatelle	350 g
Avocado	1 peeled and sliced
Tomatoes	2, chopped
Salt and pepper	to taste

Double cream	1 tablespoon
Rosemary	to garnish

Cut fish into bite sized pieces, and marinade overnight in mixture of: lemon juice, fromage frais, cream,spices and seasonings.

Melt butter and fry onion till soft, stir in flour, blend in stock, carefully stir in fish mixture, stir and heat till cooked through. Add avocado and tomatoes and heat till warmed through.

Cook Tagliatelle and serve with the sauce poured over. Garnish with rosemary and a spoon of fresh cream.

Note:
We use smoked fish, cubed and cooked for 1 minute on high in microwave (600 watt). Make the sauce with stock and spices and cream (no fromage frais), and add the fish to this. Lastly add the avocado and tomatoes. Heat through and garnish just before serving.

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