Fresh salmon and pasta in a mouth-watering lemon and watercress sauce - a wonderful summer evening treat.
4 x 275 g (9 1/2 oz) fresh salmon steaks
60 g (2 oz) 4 tbsp butter
175 ml (6 fl oz) 3/4 cup dry white wine
sea salt
8 peppercorns
fresh dill sprig
fresh tarragon sprig
1 lemon, sliced
450 g (1 lb) dried penne
2 tbsp olive oil
lemon slices and fresh watercress, to garnish
60 g (2 oz) 4 tbsp butter
175 ml (6 fl oz) 3/4 cup dry white wine
sea salt
8 peppercorns
fresh dill sprig
fresh tarragon sprig
1 lemon, sliced
450 g (1 lb) dried penne
2 tbsp olive oil
lemon slices and fresh watercress, to garnish
Lemon and Watercress Sauce
25 g (1 oz) 2 tbsp butter
25 g (1 oz) 1/4 cup plain (all-purpose) flour
150 ml (1/4 pint) 5/8 cup warm milk
juice and finely grated rind of 2 lemons
60 g (2 oz) watercress, chopped
salt and pepper
25 g (1 oz) 1/4 cup plain (all-purpose) flour
150 ml (1/4 pint) 5/8 cup warm milk
juice and finely grated rind of 2 lemons
60 g (2 oz) watercress, chopped
salt and pepper
method
1. Put the salmon in a large, non-stick pan. Add the butter, wine, a pinch of sea salt, the peppercorns, dill, tarragon and lemon. Cover, bring to the boil, and simmer for 10 minutes.
2. Using a fish slice, carefully remove the salmon. Strain and reserve the cooking liquid. Remove and discard the salmon skin and centre bones. Place on a warm dish, cover and keep warm.
3. Meanwhile, bring a saucepan of salted water to the boil. Add the penne and 1 tbsp of the oil and cook for 8 - 10 minutes, until tender but still firm to the bite. Drain and sprinkle over the remaining olive oil. Place on a warm serving dish, top with the salmon steaks and keep warm.
4. To make the sauce, melt the butter and stir in the flour for 2 minutes. Stir in the milk and about 7 tbsp of the reserved cooking liquid. Add the lemon juice and rind and cook, stirring, for a further 10 minutes.
5. Add the watercress to the sauce, stir gently and season to taste with salt and pepper.
6. Pour the sauce over the salmon and penne, garnish with slices of lemon and fresh watercress and serve.
2. Using a fish slice, carefully remove the salmon. Strain and reserve the cooking liquid. Remove and discard the salmon skin and centre bones. Place on a warm dish, cover and keep warm.
3. Meanwhile, bring a saucepan of salted water to the boil. Add the penne and 1 tbsp of the oil and cook for 8 - 10 minutes, until tender but still firm to the bite. Drain and sprinkle over the remaining olive oil. Place on a warm serving dish, top with the salmon steaks and keep warm.
4. To make the sauce, melt the butter and stir in the flour for 2 minutes. Stir in the milk and about 7 tbsp of the reserved cooking liquid. Add the lemon juice and rind and cook, stirring, for a further 10 minutes.
5. Add the watercress to the sauce, stir gently and season to taste with salt and pepper.
6. Pour the sauce over the salmon and penne, garnish with slices of lemon and fresh watercress and serve.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
