Fusilli with salmon
A quick and easy first course of fish: Pasta with fresh salmon. This recipe can be prepared in less than 20 minutes, so even when you return from work and want to enjoy a rich dish in a short time. But being also sublime in taste, fusilli with fresh salmon are excellent to prepare when you have guests, even of a certain respect! A really tasty first course of fish both in the classic version and in the variant, which can also be prepared during breastfeeding. A first course that uses an always successful combination, that between salmon and pasta. Salmon and fusilli are a recipe to use for a family lunch or a festive dinner.
IngredientsIngredients for 2 people
140 gr of fusilli pasta150 gr of smoked salmona knob of butter 1/2 tablespoon of flour120 ml of blood orange juice 120 ml of milkchopped parsleysalt
Preparation
Boil the fusilli al dente. Chop the salmon with a large knife. Put the butter in a pan and melt it, add the flour, stir and form a light roux. Add the orange juice, stir, add the milk and, continuing to stir, thicken at the desired point. Add the chopped salmon, chopped parsley, season with salt, stir and turn off. Pour the fusilli cooked al dente into the sauce, sauté and serve.
Tip: add a teaspoon of grated Parmesan cheese to the sauce, it will give a good taste but without altering the taste of the sauce.
A quick and easy first course of fish: Pasta with fresh salmon. This recipe can be prepared in less than 20 minutes, so even when you return from work and want to enjoy a rich dish in a short time. But being also sublime in taste, fusilli with fresh salmon are excellent to prepare when you have guests, even of a certain respect! A really tasty first course of fish both in the classic version and in the variant, which can also be prepared during breastfeeding. A first course that uses an always successful combination, that between salmon and pasta. Salmon and fusilli are a recipe to use for a family lunch or a festive dinner.
Ingredients
Ingredients for 2 people
140 gr of fusilli pasta
150 gr of smoked salmon
a knob of butter
1/2 tablespoon of flour
120 ml of blood orange juice
120 ml of milk
chopped parsley
salt
Preparation
Boil the fusilli al dente. Chop the salmon with a large knife. Put the butter in a pan and melt it, add the flour, stir and form a light roux. Add the orange juice, stir, add the milk and, continuing to stir, thicken at the desired point. Add the chopped salmon, chopped parsley, season with salt, stir and turn off. Pour the fusilli cooked al dente into the sauce, sauté and serve.
Tip: add a teaspoon of grated Parmesan cheese to the sauce, it will give a good taste but without altering the taste of the sauce.
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