Black Pasta with Salmon and Fennel Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g salmon, smoked
- 125 g shrimp (s), (pre-cooked)
- 0.5 ½ lime (s), including the juice
- 1 tablespoon balsamic vinegar, white
- 200 ml cream
- 2 tuber / s fennel with green
- 1 dash vermouth, (Noilly Prat, as desired)
- 250 g spahetti, black
- 2 tablespoon olive oil
- salt and pepper
- Chilli, (at will)
- 2 teaspoons tarragon
- oil
- Spice mix
Print Recipe
Pin Recipe Instructions
- Heat oil in a pan. Halve the fennel and cut into thin slices and fry in the oil. The fennel should smell slightly caramel-like and have slight brownish traces of roasting. Salt lightly.
- Cut the smoked salmon into strips and add to the fennel slices in the pan. The pre-cooked prawns too. Add lime juice, balsamic vinegar and a dash of Noilly Prat (if there isn`t one, it doesn`t matter, it tastes very good even without it). Pour on enough cream for the sauce to get the right consistency, add about 2 teaspoons of good dried tarragon (fresher is of course the best alternative in the season). If you have to watch out for calories, you can also use less cream and a dash of light broth. But then be careful with the salt, because the smoked salmon is also salted.
- Meanwhile cook the black spaghetti.
- Arrange the noodles with the sauce on a nice spaghetti plate and serve decorated with fennel greens and possibly chilli threads.
- The production of the sauce takes about as long as the cooking of the pasta, so it is really an absolute quick meal, hence the smoked salmon and the pre-cooked prawns. But I also imagine the long version with fresh salmon and fresh shrimp combined with fennel to be delicious.
- I also seasoned the sauce with a spice mixture that I made myself, a mixture of allspice, colored pepper and dried chili peppers, filled into a spice grinder. A few turns give it a slight spiciness, allspice gives it a special flavor note. This mixture gives many dishes a special kick.
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