Beetroot gravlax from salmon
2020-08-13 / test@t
Feathers with red fish in a creamy sauce
To make a pasta, boil it al dente. Translated from Italian into a tooth. When the pasta is ready, but still firm enough and not soft. You bite pasta, feel resistance, conclude - al dente. At first, the products will seem undercooked to you. But then you get used to it and feel like real Italians.
Ingredients
- chum fillet 350 g
- pepper 150 g
- penne 250 g
- ground coriander 1 tsp
- cream 20% 200 ml
- onion 1 pc.
- garlic 2 tooth.
- dill 1-2 vet.
STEP-BY-STEP COOKING RECIPE
Step 1
Boil 1.5-2 liters of water in a kettle and pour into a saucepan. Salt. Dip penne in boiling water and cook over high heat for 8-9 minutes, stirring occasionally. Until half ready - al dente. Place the pasta in a colander and drain. Return the penne to the pot. Stir in vegetable oil to keep the pasta from sticking together.
Step 2
Chop the onion finely. Chop the garlic and dill finely. Examine the fish for bones. Noticeable delete. Slice fish off the skin if necessary. Cut the fish into medium cubes. Preheat a skillet with 1 tbsp. vegetable oil. Fry the onions for 1-2 minutes. over medium heat. Add fish. Cook for another 5-7 minutes. over medium heat, stirring gently. Add pepper, half dill, garlic and coriander. Pour in the cream. Warm up for another 2-3 minutes. until thickened. Season with salt and pepper. Add pasta. Stir. Sprinkle with the remaining dill before serving. Serve immediately.
See more
