Smoked Salmon Fettuccine with Creamy Lemon Sauce
Liven up the midweek dinner and try our delicious smoked salmon fettuccine with creamy lemon sauce (RECIPE BELOW). It’s a speedy meal done in just 25 minutes.
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Smoked Salmon fettuccine with creamy lemon sauce
Serves 4 Prep & cooking 25 mins
375g Coles Australian Fettuccine
1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
150g snow peas, thinly sliced
1 cup (120g) frozen peas
2 spring onions, thinly sliced
300ml light thickened cream
2 tsp wholegrain mustard
1 tsp horseradish cream
1 lemon, zested, juiced
185g pkt hot-smoked salmon, flaked
¼ cup coarsely chopped dill
Cook the pasta in a large saucepan of boiling water following packet directions or until just al dente. Add the asparagus, snow peas and peas and cook for a further 1 min or until the vegetables are bright green and just tender. Drain the pasta and vegetables well.
Meanwhile, heat a large frying pan over medium heat. Add the spring onion and cook for 1 min or until spring onion softens. Add the cream and bring to a simmer. Add the mustard, horseradish and lemon juice and cook, stirring occasionally, for 2-3 mins or until sauce thickens slightly.
Add the pasta mixture, salmon and dill to the sauce in the pan and gently toss to combine. Remove from heat. Season. Sprinkle with lemon zest.
Fish SWAP
The zesty sauce works with any seafood – try canned tuna for a pantry twist.
Want more quick dinners? Check out our 30 minute meals playlist, which includes:
Prawn and Noodle Salad with Soy Dressing:
Creamy Chicken with Lemon and Garlic:
15-minute Chicken and Corn Soup:
This is how to make the best-ever chicken salad:
Smoked Salmon & Horseradish Canapes | Jamie Oliver
Jamie has a fantastic quick & tasty recipe to help make your Christmas celebrations even more special. Beautiful smoked salmon layered on to toasted ciabatta topped with a generous dollop of a horseradish crème fraiche and freshly squeezed lemon. So simple, so delicious and perfect to kick start your Christmas.
We filmed this while on location for Jamie’s Christmas Lock In which was first aired on Channel 4 in December 2010.
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How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Demeyere Reduction / Saucier Pan:
❤️ Zester:
❤️ Double Mesh Strainer:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Home-Cured Salmon with Horseradish-Dill Cream Sauce#Salmón #Лосось домашнего приготовления#
Home-Cured Salmon with Horseradish-Dill Cream Sauce
Salmón Curado En Casa Con Salsa De Crema De Rábano Y Rábano Picante
¼ cup coarse sea salt
¼ cup granulated sugar
1½ teaspoons freshly ground white pepper
1½ teaspoons freshly ground black pepper
¼ cup coarsely chopped fresh dill, plus a few whole sprigs for garnish
¼ cup coarsely chopped fennel fronds
1 tail-end salmon fillet (1 to 1½ pounds), skin
on and scaled
⅛ cup vo”
“We grow herbs in our garden year-round. Feathery dill weed is one of our favorite herbs to grow, eat, and paint. It is a wonderful addition to salads and a natural flavoring for home-cured salmon and homemade pickles. This salmon recipe can easily be doubled with a larger salmon fillet to feed a crowd. We serve it on top of toasted slices of brioche slathered with tangy Horseradish-Dill Cream Sauce and garnished with capers.”
“Horseradish-Dill Cream Sauce
2 teaspoons prepared horseradish
2 teaspoons finely grated onion
1 teaspoon Dijon mustard
1 teaspoon sugar
2 tablespoons white wine vinegar
1 tablespoon minced fresh dill
Large pinch of salt
¾ cup heavy cream
6 large slices of brioche bread from a large loaf
5-ounce jar of capers, drained, for garnish
1 Select a 2-inch-deep glass or ceramic baking dish that fits the length of the fish as closely as possible. In a small bowl, combine the salt, sugar, white and black pepper, dill, and fennel. Spread half of this mixture on the bottom of the baking dish. Lay the salmon, skin side down, in the dish. Gently rub the remaining salt mixture over the flesh side of the fillet. Slowly drizzle the vodka over the fish, being careful not to rinse off the salt mixture.
2 Place a large sheet of plastic wrap directly on top of the fish, pressing it against the fillet and sealing the wrap tightly around the sides of the dish. Place something that weighs several pounds (such as cans or bottles, on their sides) on top of the fish. Refrigerate the salmon for 2 days, turning the “fish over once a day, being sure to weight down the salmon again after each turn.
3 To make the horseradish sauce, in a small bowl stir together all the ingredients except the cream. In “a large bowl, whip the cream into soft peaks, and then stir in the horseradish with plastic wrap and chill until ready to serve.
4 When ready to serve, preheat the oven to 350°F. Toast the slices of brioche on a baking sheet for 2 minutes per side, or until lightly toasted. Remove the fish from the refrigerator. Pour off the collected juices and wipe off excess brine and dill. Transfer fish to a cutting board. With a very sharp carving knife, skin the fillet, and then cut the fish crosswise into very thin (⅛-inch-thick) slices.”
“5 To serve, spread a large spoonful of the horseradish-dill cream sauce on top of each slice of toast. Top with a few slices of salmon and garnish with small sprigs of fresh dill and the capers. To serve as an appetizer, slice in half. Both salmon and horseradish sauce can be stored in the refrigerator, covered tightly with plastic wrap, for up to 1 week.
Fragmento de: Maryjo Koch. “Artist, the Cook, and the Gardener”.
Salmón Curado En Casa Con Salsa De Crema De Rábano Y Rábano Picante
Salsa de crema de rábano picante
2 cucharaditas de rábano picante preparadas.
2 cucharaditas de cebolla finamente rallada
1 cucharadita de mostaza Dijon
1 cucharadita de azúcar
2 cucharadas de vinagre de vino blanco
1 cucharada de eneldo fresco picado
Gran pizca de sal
¾ taza de crema espesa
6 rebanadas grandes de pan brioche de un pan grande
Jarra de 5 onzas de alcaparras, escurridas, para decorar
Лосось домашнего приготовления с соусом из хрена и укропа
«Соус из хрена и укропа»
2 чайные ложки хрена
2 чайные ложки мелко тертого лука
1 чайная ложка дижонской горчицы
1 чайная ложка сахара
2 столовые ложки белого винного уксуса
1 столовая ложка рубленого свежего укропа
Большой щепотка соли
¾ чашка жирных сливок
6 больших ломтиков булочки из хлеба
Банка на 5 унций каперсов, осушенный, для гарнира
Clatite pufoase.
Salmon with Horseradish Crust - EASY!
This salmon with horseradish crust is an easy recipe and gives enough zing to make your fish sing!
Preheat oven to 450º
INGREDIENTS:
Salmon fillets
1 TBSP softened butter
1 TBSP breadcrumbs
1 TBSP Dijon or spicy mustard
1/2 tsp (or more) of prepared horseradish, depending on how bold you want it.
1 tsp orange zest
METHOD:
Place salmon is a non-stick or coated baking dish and bake for 8 minutes.
In the meantime, combine remaining ingredients in a small bowl to form a paste.
After 8 minutes, remove salmon from oven and coat with the horseradish mixture.
Bake for 5 minutes more.
For a darker crust, place under the broiler for 1 minute to finish.
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How to Make an Easy Crusted Salmon | Chef Jean-Pierre
Hello There Friends, Today I'm going to be showing you how to make an amazing crusted Salmon. I make it with a Horseradish crust and serve it alongside a Bell Pepper Coulis. This Salmon Medallion is so easy to make even a CHILD COULD DO IT! Let me know what you think down in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Medium Ribbon Grater:
❤️ Wusthof Deli Knife:
❤️ Fleur de Sal Salt:
❤️ Silicone Baking Mat:
❤️ Woll Non-Stick Fry Pan:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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