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Penne with Fresh Salmon Recipe
A quick and easy dish to assemble. This is a good way of using up any fish you might have in the freezer, although the salmon mentioned is ideal.
Serve it with some good French bread and a salad.
For 4 people:
- 500g packet of Dried Penne; other types can be substituted, but the way penne quills hold the sauce makes them ideal
- 350g/12oz of uncooked fresh Salmon fillets, skinned by your fishmonger
- 25g/1oz Butter
- 1 tablespoon (15ml) chopped Shallots or Spring Onions - include most of he green stalks, if using these
- 1 medium Leek, carefully washed and chopped
- 1 medium clove of Garlic, peeled and chopped
- 150ml/5 fl oz fish stock or a quarter of a Fish Stock cube dissolved in hot water
- 150ml/5 fl oz Dry White Wine
- 600ml/I pint Double Cream
- 1 tablespoon (15ml) Fresh Dill
- 1 tablespoon (15ml) Fresh Chives
- 8 Fresh Basil leaves
- Salt and freshly-ground Pepper
- The juice of half a Lemon, Sieved
- 1 * 50g (the smallest) jar of Lumpfish 'Caviar' (optional)
- Make the sauce first - melt the butter in a deep frying pan or wide-based saucepan, and sweat the shallots, garlic and leeks until transparent.
- Add the salmon and gently fry for 3 minutes on each side; remove the fish to a plate to cool.
- Add the wine to the pan and deglaze; pour in the fish stock and increase the heat until the liquid bubbles. Reduce by half.
- Lower the heat and add the cream, stirring to mix well in.
- Cut the salmon into 2.5cm/1in cubes and add to the sauce.
- Add a little salt (a bit more if you're not using lumpfish 'caviar') and plenty of freshly ground pepper, then mix in the lemon juice.
• can be prepared ahead up to this point.
- Cook the pasta as directed on the packet, drain and refresh under cold water to wash out any surplus starch.
- When completely free of water add the sauce and heat gently.
- Mix the fresh herbs in 1 minute before serving.
Serve each helping with a heaped teaspoonful (8ml) of lumpfish 'caviar' piled in the centre.