Serves 4

Ingredients

• 340g/12oz skinned Greenland halibut fillet or cod or plaice
• 340g/12oz fresh salmon fillet, skinned
• 225g/8oz China Bay scallops
• 4 tablespoons freshly chopped herbs for fish (parsley, dill, tarragon etc)
• Grated zest of 2 lemons
• Freshly ground black pepper
• 340g/12oz egg and spinach tagliatelle (fresh if possible)
• 114g/4oz butter
• Large tub creme fraiche
• 2 dessertspoons lemon juice

Instructions

1. Cut the halibut (or cod or plaice) and salmon into strips approx. 4cm/2inches x 2cm/1inch.
2. Cook the tagliatelle according to the instructions on the packet.
3. A few minutes before the pasta is ready, melt the butter in a large pan over medium heat. Add the fish and scallopsand fry for 2 or 3 minutes until almost cooked, taking care not to break the fish.
4. Stir in the creme fraiche and lemon juice and continue to cook, allowing the mixture to bubble and reduce for 1 minute.
5. Drain the pasta and divide between warm plates. Check the fish mixture for seasoning and then spoon over the pasta.
6. Serve immediately with green vegetables or salad. Crunchy garlic bread or granary bread also go well with this dish.

Specific conditions:
Loss of weight/appetite

Nutritional information (approximate values per portion)
Energy: 575kcal; Protein: 51g; Fat: 63g (of which saturates: 16g); Carbohydrate: 21g; Fibre: 1g.

Cancerbackup thanks Elizabeth Ward for contributing this recipe.