"Smoked Atlantic salmon sauce with pasta "Farfalle" and broccoli salad
Cooking time less than 15 minutes...
Ingredients:
for the sauce
150 gr Norwegian Salmon smoked (or similar) sliced
100 gr sour cream or normal cream
Whisky, 1-2 shots
1 small garlic clove chopped
1 tbsp Olive oil
1 tbsp tomato concentrate
pinch of thyme
no salt & plenty black pepper
for the broccoli salad
ca 200 gr broccoli frozen
1/4 l of water
2 cloves of garlic chopped
same amount of fresh ginger fine sliced
1 cube of vegetable stock
good quality olive oil
juice of 1/2 lemon
salt, pepper, a bit grated nutmeg
How to cook:
Longest time need the pasta, to cook "al dente" ca 12 minutes, so to start with that.
Second is the Broccoli salad, just 3-4 minutes after it started to boil in the broth with the garlic
and ginger added. Then strain it and add lemon juice, nutmeg, pepper, salt, and at the end
olive oil. If you like Parmesan than now is the time to grate some on top.
Now the creamy fish sauce: maximum 5 minutes!!
Olive oil in a large cooking pan on medium heat and add smaller pieces of the sliced salmon,
turn the pieces after max 1 minute and start dividing the pieces with a cooking spoon into quite
small ones. Add now garlic and Thyme and mix it well. By adding the Whisky now you reduce the
heat on 3 of nine. Quick the Whisky will be vaporised and you can add the cream now and if the
consistence is too thick you add a bit more, or milk. To change the colour stir some tomato concentrate
in. Try if spicy enough, otherwise add more pepper, no salt, Ready!
How it looked today:
Max
