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How To make Spaghetti with Salmon& Sorrel (Or Spinach)
4 oz Cooked and flaked salmon
1 oz Fresh sorrel (or spinach) *
2 oz Broccoli florets
8 oz Fresh spaghetti
Lemon juice and butter 2 tb Freshly grated Parmesan
*Note: Amount given for sorrel (or spinach) is for trimmed weight. Take some sorrel or spinach leaves and roll them up tightly, a few at a time. Snip across with scissors to make fine green ribbony shreds. Chop the broccoli florets into very small pieces indeed, and bring a large pan of salted water to the boil for cooking the pasta. Melt 2 oz butter in a flameproof casserole suitable for bringing to table. Add the broccoli, stir to coat with fat, cover with a lid and cook gently for just 1 minute. Add a very generous grinding of pepper, some salt and 2 teaspoons lemon juice (or quite a bit more lemon if using spinach). Shake the casserole to distribute the flavourings, then scatter the flaked fish over the broccoli but do not stir it in. Cover and leave over very gentle heat for just 3 minutes or so. Meanwhile cook the pasta. Draw the casserole away from the heat. Add the well drained pasta, the Parmesan and most of the sorrel or spinach ribbons. Toss quickly, gently and thoroughly so that every strand of pasta is anointed with butter and prettily flecked with the pink and green of the salmon and vegetables. Check the seasoning, sprinkle the remaining ribbons of greenery over the top and serve straight away, accompanied by wedges of lemon instead of the ubiquitous bowl of grated Parmesan cheese. Source: Philippa Davenport in "Country Living", June 1987. Typed for you by Karen Mintzias
How To make Spaghetti with Salmon& Sorrel (Or Spinach)'s Videos
How to make Salmon in sorrel sauce / Inspired from French chef Michel Troisgros / Saumon à l'oseille
A traditional dish with the reputation of being prepared by the grand chefs (perfected by Pierre Troisgros whose restaurant had 3 Michelin stars for 30 years!), BUT VERY SIMPLE TO MAKE!
Here are the ingredients and recipe:
250g. sorrel leaves
2 thick-cut salmon fillets (I used fillets of 100gms each)
1 shallot, finely chopped
Fresh cream, 75 ml
Fish stock, 250ml
Dry white wine, 5 tablespoons
20g. butter
Half of a lemon
salt and white pepper
Accompaniment: Tagliatelle (You could use spaghetti or baked potatoes or rice)
1. Boil water and cook the pasta.
2.While the pasta is cooking, finely chop the shallot and keep aside.
3. Take the sorrel leaves and remove their stems by folding each leaf in half and simply tearing the stem away. Wash the leaves and chop them roughly.
4. The pasta should be done by now. Drain it, put a tsp. of olive oil so they don't stick and keep the pasta covered so it stays warm.
5. To start making the sauce: Sauté the chopped shallots in butter in a heated pan for 3 mins. Add the fish stock to it. Add the white wine too.
6. Let this liquid mixture cook for 10-15 mins in medium-high flame until the liquid achieves a glazed, syrupy appearance.
7.During this time, we prepare the salmon. Heat a non-stick pan on medium-high heat. Put salt and pepper on the salmon and place it in the pan. Cook both sides for 5 mins. Make sure that the middle of the salmon remains undercooked to preserve its tenderness.
8. check the liquid mixture. It should have reduced with a bright shine to it. Add the fresh cream. Bring the liquid mixture to a boiluntil slightly thickened, abut 2 mins and then reduce the power.
9. Add the sorrel leaves and cook for 25 seconds. Try not to stir the leaves with a ladle as the leaves are delicate. Just shake it around the pan. Reduce the heat to low.
10. Season with lemon juice, salt and pepper.
11. The ideal plate for this dish is one with a slight depression in the center. Place the tagliatelle in it, pour the sauce over it and then place the salmon fillet on top.
Voilà, the dish is ready! Very easy steps! If you do make it, please let me know how it turns out for you!
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Seared Sea Bass with Tomatoes and Spinach | Cooking Italian with Joe
How about a trip to the Mediterranean seashore in Italy today, as we make Seared Sea Bass with tomatoes and spinach! I have the best recipe for you from old Italy and the Borio family Cucina. OMG!!! Call the family, fire up the stove, and let's have some family time around the table with pesci that always make life better. Check out the recipe at
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Creamy & Delicious Salmon with Tomato & Spinach Sauce
Creamy Salmon with Tomato and Spinach Sauce
▶️ingredients
32.5 oz salmon (1000g)
1 tbsp olive oil
1.1 oz butter (30g)
1 clove garlic
1 tsp salt
1 tsp black pepper
3.5 oz spinach (100g)
7-8 cherry tomatoes
11.8 fl oz heavy cream 20% (350ml)
1/2 cup cheddar cheese grated (50g)
1/2 cup parmesan cheese grated (50g)
==============================
Լոլիկով և սպանախով Սաղմոն պանրային սոուսի մեջ
▶️բաղադրիչներ
1 կգ սաղմոն
1 ճ.գ զեյթունի ձեթ
30գ կարագ
1 պճեղ սխտոր
1 թ.գ աղ
1 թ.գ սև պղպեղ
100 գ սպանախ
7-8 չերի լոլիկ
350 մլ սերուցք 20%
1/2 բ չեդր պանիր (50գ)
1/2 բ. պարմեզան պանիր (50գ)
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Chris Haugen Si Señorita
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Title: Si Señorita
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Pesto Crusted Salmon
Garlic Spread now available to Purchase!!!
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China mix lentils pasta with sorrel sauce parmesan cheese
Healthy food
Spaghetti Aglio E Olio | 5 ingredient Pasta recipe | ASMR Cooking
Spaghetti Aglio E Olio | 5 ingredient Pasta recipe | ASMR Cooking
#spaghetti #pastarecipe #simpledinner #aglioeolio #asmrcooking #chiliinapod
Spaghetti Aglio E Olio, it is a simple Italian pasta that’s also very popular. Aglio E Olio literally means olive oil and garlic in Italian. People also usually say as garlic spaghetti.
Serving: 4
Preparation time: 5 mins
Cooking time: 20 mins
Meal type: Main course / Brunch / Dinner
Spice level: Low
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Ingredients:
6 cloves Minced Garlic
3 medium Fresh Red chili, deseeded and chopped
2 tbsp Freshly Parsley, chopped
200 gram Thin Spaghetti
3 tbsp Olive oil
100 gram Grated Parmesan cheese, for vegan use nutritional yeast
Garnishing:
Parmesan
Chopped parsley
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