Tuesday, January 11, 2011

Sauce No.4 for Pasta: 3 Salmon Recipe

The ultimate pasta meal served with a green salad and a white wine of your choice.
You will need:
Serves 4:
- 500 gms of fresh salmon filet.
- 100 gms of smoked salmon.
- 50 gms of Red Salmon Caviar.
- 330 ml or more of fresh cream at room temperature.
- 50 gms best fresh unsalted butter.
- 1/2 cup of dill very thinly cut.
- 1/4 cup dry white wine.
- 1/4 cup onion cut very small.
- GREEN pepper mill.
- 500 gms tagliatelle.
Method:
- In a sauce pan melt butter slowly on a low fire. Do not let burn.
- Add onion and stir until you get that wonderful butter/onion aroma.
- Add the cubed raw Fresh Salmon and stir for a minute. Fish cooks very quickly.
- Add the wine. Stir.
- Add the cream, salt to taste and three rounds from the green pepper mill.
- At this point you should add the dill.
- Mix delicately not to break the fresh salmon pieces and simmer for 2 minutes. Turn fire off.
Important: In this dish it is vital to make sure the ratio pasta to cream is correct. Pasta has a tendency to absorb the cream when it is hot leaving it dry. So add more cream if you have to.
- In the meantime strain your tagliatelle, boiled to 1 minute before the required time, and quickly put into a nice large oval serving dish.
- Quicly start adding the small pieces of smoked salmon without mixing into the hot tagliatelle (it must not cook), then top with random little mounds of Red Salmon Caviar. Serve immediately steaming hot.
- Grated cheese or Parmezan is not used in this recipe.
N.B. The guests wait for the pasta and not vice versa.
This is really a delicious dish if you like salmon.
As a rule fish of all kinds even smoked herring in oil, anchovies, go very well with pasta.
Enjoy
Stelio
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