WHB #98: Homemade Tagliatelle with Salmon in Pea Mint Sauce
Kalyn from Kalyn's Kitchen, the great mind behind WHB is hosting the 98th round of Weekend Herb Blogging. After a summer break I am back with mint, the herb which came through our absence at best. I have already written about mint for WHB, I used it for Strawberry Jam, Cucumber-mint ayran and Broad bean & mint mash. This time I flavoured my pasta sauce with mint and served
Homemade Tagliatelle with Salmon in Pea Mint Sauce
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Homemade Tagliatelle with Salmon in Pea Mint Sauce |
| Categories: | Pasta |
| Yield: | 4 Servings |
Ingredients
| 1 | medium | Onion, peeled and chopped | |
| 5-6 | stalks | Mint, leaves corsely chopped | |
| 300 | grams | Salmon filet, skinned | |
| 1 | portion | Tagliatelle, precooked | |
| 200 | grams | Peas, fresh or frozen | |
| 1 | Lemon, the juice | ||
| 1/8 | liter | White wine | |
| Salt | |||
| Pepper | |||
| Sugar |
Source
| LECKER, Kochen & Genießen, September 2007 |
| Edited *RK* 08/31/2007 by | |
| Ulrike Westphal |
Directions
1. Rinse and dry salmon filets, remove bones if necessary and cut into cubes.
2. Heat oil in a saucepan and fry onion until soft and transparent. Add salmon and fry for 2 - 3 minutes, carefully turning. Stew mint for a short moment.
3. Add peas to the salmon. Pour in lemon juice and wine. Bring to the boil season with salt, pepper and sugar.
4. Add 6 to 8 tablespoons hot water or stock to the sauce and add the precooked pasta, mix carefully and cook for further 2 minutes.
5. Serve on warm plates.
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Weekend Herb Blogging at Kalyn's Kitchenfood and drink, Rezept, recipe, pasta, salmon, mint
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