300gm spaghetti
1 small onion, thinly sliced
300 – 400gm skinless salmon steak fillets, cut in chunks
±18 – 24 small prawns, cleaned
2 cups fat free milk
3 Tblsp chopped fresh dill
1 Tblsp cornflour
Lemon zest to garnish
Method
Put the spaghetti on to cook in lightly salted boiling water.
Drain when al dente and keep warm.
Poach the onion, salmon and prawns in the milk until the fish flakes easily.
Remove the salmon and prawns from the milk.
Thicken the milk with the corn flour slackened with a little water.
Season with black pepper and the chopped dill.
Put the salmon and prawns back into the sauce and heat through.
Serve the fish over the spaghetti, garnished with grated lemon zest and a sprig of dill.
Accompany with a fresh, crisp salad.
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