Tagliatelle with seafood veloute recipe

I am extremely sorry for the long hiatus once again…almost a month!

A valid reason I guess..

I just entered a relationship! *dances around* and it’s not just some random guy on the street heh…

Well…I met him at a church retreat in the beginning of November and we really connected so well that we got together pretty quickly. Call it ‘love at first sight’ that words cannot explain…We got together because we had been so incredibly attracted by each other’s personality, maturity…..so much that age is only just a number and everything else doesn’t matter anymore. 

I really thank God for I am so blessed to be with him. Although he may not be one of the best cooks in the world, but he is definitely the best human ‘dishwasher’ I can ever have and I really don’t mind this at all because it means I can cook him whatever he wants to eat. Best thing I can ever ask for is that he eats almost anything and supersize portions as well! So I can cook super huge portions and he can wipe the dish clean yet not put on any weight. But starting december after his exams, he is going to get me to start training for a half marathon, while he goes on his weight training. So we can both keep fit together. I love how he appreciates the food I cook and how he openly expresses how much he love them….and most importantly, how much he really likes me for who I am.

I thank God for he is unique, open, sensitive, caring, loving, thoughtful….the list goes on. He shares similar interest especially photography. It has just been an amazing journey even though it has only been 3 weeks since we got together. There is just too much to tell about the amazing story on how both of us got together, and the journey doesn’t just stop there, but I will share this another time perhaps.

One thing for sure is that I have been all motivated again to cook whatever he wants to eat, and I found out that our favourite food is the same i.e. steak! But he loves whatever I cook all the same, and so I have started with my cooking experiments once again…

One of the dish I cooked recently for him is a spaghetti recipe by Gordon ramsay. I think I have put in way too much butter as I didn’t measure the quantity of butter I was going to put in. Was whitish creamy until I added in the extra butter so be careful when you try out this recipe to not put in too much butter as it is a brilliant delicious dish!


Tagliatelle with seafood veloute, adapted from Gordon Ramsay

For 2:

300g piece skinned salmon fillet

3 large scallop/ 6 smaller scallops

6 large raw tiger prawns

500ml fresh fish stock

50g butter

1 large shallot, chopped as finely as possible

200ml white wine or dry vermouth, or half of each

150ml whipping cream

large handful mixed soft herbs including parsley and chives, finely chopped

1 tbsp lemon juice

150g fresh tagliatelle

drizzle olive oil

chevril or parsley sprigs, to serve


Prepare all the seafood. Trim and slice the salmon into 6 equal size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.

Place fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and poach for 1 min more. Add the scallops and poach for 1 min more and simmer everything for a final min until just cooked.

Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.

Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 minutes. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.

Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.

Meanwhile, cook the tagliatelle in plenty of boiling water until just done, about 5 minutes, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.

Use a roasting fork to twirl a neat bundle of tagliatelle. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.