Post by kasthor on Jun 16, 2007 12:10:04 GMT -5
Anne's pasta receipe made me hungry...
Before I start I might add that it is the first time, for you guys, that I try to write down a receipe, first I hope this will make sense, second I will try to find the proper words and third I am a 'feeling' cooker so don't expect cooking times and specific amounts of what to use
So here is my favourite:
Salmon pasta... Sounds very classical indeed but let's see if we can make it more interresting!
Receipe for two that would be, my kitchen doens't really allow more guests
Ingredients: Fresh Salmon (200g per person), big leek (1 big thing), 2 fresh onions (oignons blancs), ginger, 1small lemon, cream, 1/2 yellow pepper and a glass of dry white wine. For the pasta I use wide egg noodles, you kow the tagliatelle but wider.
These are the basics to my receipe, according to my mood I change the ginger for garlic (which you can also use with the ginger of course), the white wine for soy sauce etc...
First I prepare everything, the samon fliets cut into medium slices (not too thin), the pepper in small cubes, the onions in very thin slices, the leek in bigger slices, up to the green part (which I don't keep), the ginger (for the amount it really depends on your taste and on how good it is) in really really thin bits and I squeeze the lemon. Of course I open the bottle of white and taste it, just to make sure it's good!
Ok, now I cook the salmon, in a very hot pan with butter and olive oil not to much because we want a little bit of the slamon to stick to the pan (very lightly though) turn the chunks around after a minute and then make sure they become brownish all over. Don't cook them too long (rather short actually) it dries out too fast and is difficult to serve afterwards (it has to look nice too!).
Before taking them off the fire add a shot of white, let it boil away add a shot of lemon juice and let boil for another 20seconds. Take the whole thing off the fire and keep in bowl!
Add a little more olive oil to the pan (still very hot) and fry the pepper, they take the longest, beware if overfried they lose their skin and become mashy, when they become a little more tender and brownish, add half of your ginger, let fry a little bit and before the ginger gets too cooked add the leek, onion and the rest of the ginger, stir all together and when it start s frying again add another (but this time a good one) shot of white and when it starts boiling again you can lower the fire. Here you can add some more lemon according to yor taste.
The leek wil lose all its water and the alcohol will boil away, this shouldn't take more than 4-5 minutes, now you're ready to add the salmon with juice left over from it's cooking, stir gently, the samon needs to survive, and now add cream, crème fraiche (sour cream?), not too much, and stir again until it boils up so the whole mixture comes together.
ready to serve, of course one did not forget to cook the pasta in the meantime, put a reasonable amount of pasta on each plate and serve the sauce on top, try and display the salmon bits around, do a circle with the pepper mill over it and there you go.
I think then a dry white should do it, I have a faible for Entre Deux Mers which I find tastes good with that dish but a Chablis should do it too.
Bon appétit I'm starving....
Ps note that I haven't put any salt anywhere, I don't really like cooking with salt, it is too much of a subjective thing for me and I try to compensate with other ingredients, in this case ginger but I often use soy sauce.
Before I start I might add that it is the first time, for you guys, that I try to write down a receipe, first I hope this will make sense, second I will try to find the proper words and third I am a 'feeling' cooker so don't expect cooking times and specific amounts of what to use
So here is my favourite:
Salmon pasta... Sounds very classical indeed but let's see if we can make it more interresting!
Receipe for two that would be, my kitchen doens't really allow more guests
Ingredients: Fresh Salmon (200g per person), big leek (1 big thing), 2 fresh onions (oignons blancs), ginger, 1small lemon, cream, 1/2 yellow pepper and a glass of dry white wine. For the pasta I use wide egg noodles, you kow the tagliatelle but wider.
These are the basics to my receipe, according to my mood I change the ginger for garlic (which you can also use with the ginger of course), the white wine for soy sauce etc...
First I prepare everything, the samon fliets cut into medium slices (not too thin), the pepper in small cubes, the onions in very thin slices, the leek in bigger slices, up to the green part (which I don't keep), the ginger (for the amount it really depends on your taste and on how good it is) in really really thin bits and I squeeze the lemon. Of course I open the bottle of white and taste it, just to make sure it's good!
Ok, now I cook the salmon, in a very hot pan with butter and olive oil not to much because we want a little bit of the slamon to stick to the pan (very lightly though) turn the chunks around after a minute and then make sure they become brownish all over. Don't cook them too long (rather short actually) it dries out too fast and is difficult to serve afterwards (it has to look nice too!).
Before taking them off the fire add a shot of white, let it boil away add a shot of lemon juice and let boil for another 20seconds. Take the whole thing off the fire and keep in bowl!
Add a little more olive oil to the pan (still very hot) and fry the pepper, they take the longest, beware if overfried they lose their skin and become mashy, when they become a little more tender and brownish, add half of your ginger, let fry a little bit and before the ginger gets too cooked add the leek, onion and the rest of the ginger, stir all together and when it start s frying again add another (but this time a good one) shot of white and when it starts boiling again you can lower the fire. Here you can add some more lemon according to yor taste.
The leek wil lose all its water and the alcohol will boil away, this shouldn't take more than 4-5 minutes, now you're ready to add the salmon with juice left over from it's cooking, stir gently, the samon needs to survive, and now add cream, crème fraiche (sour cream?), not too much, and stir again until it boils up so the whole mixture comes together.
ready to serve, of course one did not forget to cook the pasta in the meantime, put a reasonable amount of pasta on each plate and serve the sauce on top, try and display the salmon bits around, do a circle with the pepper mill over it and there you go.
I think then a dry white should do it, I have a faible for Entre Deux Mers which I find tastes good with that dish but a Chablis should do it too.
Bon appétit I'm starving....
Ps note that I haven't put any salt anywhere, I don't really like cooking with salt, it is too much of a subjective thing for me and I try to compensate with other ingredients, in this case ginger but I often use soy sauce.
hahahha