Last night, I was able to get some really nice, wild, pacific salmon fillets, rod-caught. I try to buy as much rod-caught as possible, since overfishing is a huge topic these days.
Since it is freezing outside, I wanted to prep some really nice soul-food, and decided to go for fresh pasta, fettucine, to be exact. Fettucine are flat, long noodles, broader than spaghetti, but more slender than pappardelle.
I decided to go for a creamed white wine sauce, which is smooth in texture, and because of the wine rich in flavour. I just love that combination. Give it a shot yourself, and you will know what I mean. From start to finish (using fresh pasta), this dish takes only about 20 minutes, so no excuses on the "I´m in a hurry"-department.
The pros will make their pasta themselves - this time, I used store-bought fresh pasta, and I don´t think that´s a crime either.
Recipe for Pasta with Salmon and Creamed White Whine Sauce
Ingredients
500g fresh fettucine
salt and pepper
250g salmon filet, preferrably wild pacific
3 tablespoons lemon juice
1 shallot
1 tablespoon butter
dash of white whine
150ml veggie broth
100g cream
Preparation
500g fresh fettucine
salt and pepper
250g salmon filet, preferrably wild pacific
3 tablespoons lemon juice
1 shallot
1 tablespoon butter
dash of white whine
150ml veggie broth
100g cream
Preparation
- Heat pan. Cut salmon into square pieces, drizzle with lemon juice.
- Melt butter in pan. Add salmon and sear until tender, about 5 minutes.
- Season to taste with salt and pepper. Remove from pan.
- Meanwhile, bring water to a boil. Add fresh fettucine and cook until done, about 2 minutes. Drain and set aside.
- Add a bit of butter to the salmon pan, dice shallot and sear. Quench with white wine, broth and cream. Let cook for about 4-5 minutes. Season to taste with salt and pepper.
- Add salmon pieces and fettucine, mix well.
- Serve with a sprig of dill, if you like.
Guten Appetit! Enjoy your meal! Bon Appétit!
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