Cold cuts salad
2020-08-13 / test@t
Pasta with salmon and creamy sauce
Pasta with salmon and creamy sauce is a real gift for a gourmet and ... a lazy housewife, because the dish is incredibly simple and quick to prepare, and the taste is truly amazing! The main thing is to find good fish, ideally chilled, not frozen. We deliberately do not use any additional spices and seasonings, because they will only distract from the "sound" of the main ingredients of this wonderful dish. The only thing that can be added to the pasta with salmon and creamy sauce already when serving is a glass of white wine - the same one used in the recipe.
Ingredients
- tagliatelle - 400 g
- salmon fillet - 200-300 g
- large stalk of leeks (white and light green parts) - 1 pc.
- garlic - 2 cloves
- butter - 60 g
- dry white wine - 50 ml
- cream with 20-22% fat content - 300 ml
- capelin, cod or halibut caviar for serving
- salt, freshly ground black pepper - to taste
STEP-BY-STEP COOKING RECIPE
Step 1
Make a paste. To do this, pour 2-3 liters of drinking water into a large saucepan, salt and bring to a boil. Place the tagliatelle and cook according to the instructions on the package, stirring occasionally.
Step 2
While the pasta is cooking, make the sauce. Wash and dry salmon fillets. Cut into cubes (2.5–3 cm) and place in a large bowl. Season the fish with salt and pepper to taste.
Step 3
Wash the leeks and cut into thin rings. Put them in a colander or sieve and rinse with running water to remove the sand. Peel the garlic cloves and chop finely.
Step 4
Melt the butter in a large, deep skillet. Add the leek and garlic. Brown over medium heat, stirring frequently. Make sure the vegetables don't burn.
Step 5
Add wine to the sauce and evaporate almost completely over high heat. Pour in the cream. Bring to a boil again. Add salmon slices and cook over medium heat for 5 minutes
Step 6
Throw the finished tagliatelle in a colander and then immediately distribute on warmed plates. Place the creamy fish sauce over the pasta. Pepper. Decorate with caviar and serve.
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