Tagliatelle with Salmon & Crispy Goat Cheese

Tagliatelle with Salmon & Crispy Goat Cheese

3423569184 26550a2217 Tagliatelle with Salmon & Crispy Goat Cheese

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Tagliatelle with Salmon & Crispy Goat Cheese

  • 1kg of fresh Salmon, filleted
  • 4 garlic cloves, minced
  • 1 large sprig of rosemary
  • 1 teaspoon Herbs de Provence
  • 230g cherry tomatoes
  • 30g pinenuts
  • 120g goat cheese, cut into 2cm slices (8 slices)
  • 1 egg
  • 100g flour
  • 100g bread crumbs
  • 100g Rocket leaves
  • 500g fresh tagliatelle or pasta of choice
  • 1/4 cup olive oil + more for drizling
  • Oil for frying
  • Salt and pepper to taste

1)  Rinse and pat dry the salmon. Place in a bowl, add the garlic, rosemary, olive oil and mix well.

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2) Let marinade for 30mn-1 hour.

3) Pre-heat oven to 350F/180C/4G. Place salmon on a griller and cook  for 20 minutes.

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4) Grill for the last 5 minutes to crisp and lighltly brown the top, if you wish.

5) Mix together the tomatoes, Herbes de Provence and tomatoes  and pop in the oven for 20 minutes.

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6) Get three seperate bowls, gently beat the egg in one. In the other place the flour and the third one place the bread crumbs.

7) Cut the Goat Cheese into 2 cm slices.

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8) Coat the cheese slices with flour first, then the egg finishing with the bread crumbs.

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9) In a pot, bring sufficient amount of water for pasta to a boil. Turn it down to simmer till you’re ready to cook the pasta, allocating enough time according to the instructions on the package.

10) Drizzle a shallow frying pan with about 2-3 tablespoons of oil and begin frying the goat’s cheese slices. Don’t be tempted to turn them over too early. You want to cook each side approximately 2 minutes till golden brown. Remove the slices and toss in the pine nuts.

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11) Remove the pan off the heat and toss the pine nuts a few times. They will quickly cook in the hot oil without being on the fire.

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You probably want to check the salmon by now and pop it under the grill for the last 5 minutes and pasta should be in the water boiling away.

Strain the pasta and toss well with olive oil and oven roasted tomatoes.  Layer each plate with a handful of rocket leaves. Add the pasta, the salmon fillets, the goat cheese and sprinkle with the toasted pine nuts.

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6 Responses to “Tagliatelle with Salmon & Crispy Goat Cheese”
  1. jack 9 April 2009 at 9:30 pm #

    you always amaze us!! 🙂

  2. Timeless Gourmet 10 April 2009 at 12:03 am #

    There’s nothing about this dish I don’t LOVE! From the herbes de Provence, the salmon, the rosemary, the pasta………..and I’ve never had fried goat cheese, but it looks wonderful too!

  3. Manggy 10 April 2009 at 4:11 am #

    How delightfully elegant! I must hunt for some salmon fillets soon! 🙂

  4. ThePurpleFoodie 11 April 2009 at 6:28 pm #

    OMG Beth, this looks so, so delicious!

  5. Melanie 13 April 2009 at 11:11 pm #

    I love this dish and all the components individually and all together.Wow.

  6. schafe ziegen 2 April 2010 at 11:01 am #

    I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?

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