Weekly recipes coming from your favourite kitchen.

This week, Mr Pickard (Chef Manager) shows you how to make a simple and delicious salmon and coriander linguine.

We would love to see your creations, send your photos to [email protected]

Ingredients

200g Linguine (more if required)

4 Salmon Fillets

1 medium sized Onion

12 Chestnut Mushrooms

250ml White Wine (optional)

250ml Double Cream (healthier alternative, low fat cream)

Salt and pepper

Chopped fresh Coriander

Method

1. Cook Linguine as per manufacturer’s instructions and poach or fry the salmon to your liking.
2. While the pasta is cooking fry the onions and mushroom over a medium heat to soften but only lightly colour.
3. If using wine add to the onions and mushrooms and reduce the volume of liquid by half. This will evaporate the alcohol content and leave the flavour of the wine.
4. Add the double cream and again reduce the sauce to a suitable consistency. To do this use a dessert spoon and dip into the sauce to coat the back of the spoon, drag your finger across the spoon and you will see the metal, if the sauce joins back together then the sauce needs reducing further. If it is too thick then more liquid can be added.
5. When the correct consistency is achieved season with salt and pepper to taste.
6. Flake the salmon into the sauce add the chopped coriander and mix lightly to coat all the ingredients but still having adequate pieces of salmon.
7. Serve in bowls and garnish with a little more coriander if you wish.
8. Enjoy.