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Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.

Pan Fried Paupiette of Plaice with Fennel and Mushroom Sauce

Posted by Nigel Brown
Nigel Brown
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on Thursday, 23 February 2012

This delicious fish dish is light yet satisfying. It can be whipped up in no time so is perfect for a midweek supper, and is also great for entertaining.

Salmon is full of omega 3 fats, so it‘s good for you to boot! Use fresh ingredients to really kick the flavours up a notch.

Serves 4


4 x 100g skinned and boned fresh salmon portions

1 Egg white

1 Bunch of fresh dill stalks removed and finely chopped

1 lemons cut into quarters

1 pack of Tagliatelle pasta (or 100g 00 Grade flour and 1 medium free range egg if you are making your own fresh pasta)


Place the salmon portions into the egg white (presentation side down)

Now place the salmon portions into the chopped dill to coat the egg white side of the salmon.

Heat a pan of water to the boil for your pasta and add some salt.

Heat a sauté pan with a little rapeseed oil and butter in it.

When the water for the pasta is boiling place your tagliatelle in to cook and at the same time place your salmon portions into the sauté pan with the herb crust facing up and with a lid on the pan to retain the heat.

Allow both the pasta and the salmon to cook for 3 to 4 minutes.

Strain the tagliatelle, drizzle with a little rapeseed oil and lemon juice and serve the salmon on top of the tagliatelle with lemon.

Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to

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