NYE Pesto Salmon on Creamy King Prawn Linguine
with Salted Caramel Chocolate Pot Dessert
Who doesn't love a dinner and a dessert? This NYE Pesto Salmon on Creamy King Prawn Linguine is all you need to make a restaurant quality 2 course meal, perfect for treating a loved one or for a special night in this New Year's.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
80 grams
Green Beans
3 unit(s)
Garlic Clove
1 unit(s)
Lemon
2 unit(s)
Salmon Fillets
(Contains Fish)
32 grams
Pesto
(Contains Milk)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
180 grams
Linguine
(Contains Cereals containing gluten)
150 grams
King Prawns
(Contains Crustaceans)
225 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
50 grams
Chocolate Chips
(Contains Soya May contain Milk)
100 grams
Cream Cheese
(Contains Milk)
40 grams
Salted Caramel Sauce
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
20 grams
Butter
2 tsp
Sugar
Nutritional information
Utensils
Instructions
The chocolate pots will take 2-3 hours to set so we'd recommend getting them prepared earlier in the day. However, they'll still be delicious if you only leave them in the fridge for a few minutes. Either way, make your pudding (all 3 steps) before you start cooking your main.
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Trim the green beans, then cut into thirds.
Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.
Lay the salmon fillets, skin-side down, onto a lined baking tray.
Spread the pesto over the top of each fillet, then top with the breadcrumbs, pressing it on lightly to cover the pesto. Drizzle the salmon with a little oil, then set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.
When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
Once the pasta is cooking, bake your salmon on the top shelf of the oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, drain the prawns. Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the prawns, green beans and garlic. Stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Stir the water for the sauce (see pantry for amount), vegetable stock paste and two thirds of the creme fraiche (see ingredients for amount) into the prawns.
Stir and bring to the boil, then reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Add the lemon zest, half the lemon juice (or as much as you'd like), butter (see pantry for amount) and half the cheese into the creamy sauce. Stir to combine.
Once the linguine is cooked, drain in a colander. Stir the linguine into the sauce until well coated.
Season with salt, pepper and a squeeze of lemon juice if needed. Add a splash of water if it's a little too thick.
Share the linguine and sauce between bowls.
Top each bowl with a pesto crusted salmon fillet. Sprinkle with the remaining cheese.
Serve with any remaining lemon wedges for squeezing over.
Enjoy!
Remove the cream cheese from the fridge so that it reaches room temperature.
Heat 2cm water in a small saucepan on medium heat until just simmering.
Pop the dark chocolate chips into a heatproof bowl and sit it snugly on top of the saucepan. TIP: Make sure the bottom of the bowl isn’t touching the water.
Stir the chocolate until melted, then remove from the heat and allow it to cool, 1-2 mins.
Meanwhile, in a large bowl, combine the cream cheese, salted caramel, sugar (see pantry for amount) and a third of the creme fraiche (keep the rest for the main).
Fold in the cooled melted chocolate, then mix until well combined.
Pour the mixture into appropriately sized glasses/ramekins. TIP: Put these in the fridge beforehand to chill if you're in a rush.
Cover with cling film and pop into the fridge to set - they'll take 2-3 hours to fully set, but will still be delicious if you want to eat them straight away.
Enjoy!
