Pink salmon is one of the smallest fish in the salmon family. Its individuals rarely reach 70 centimeters in length and weigh less than 2 kilograms. It is believed that its taste is not for the better - they say that it is dry and slightly bitter. But all these imaginary shortcomings are easily corrected by a competent selection of recipes. Prepare pink salmon with rich fat sauces and only gourmets will distinguish it from salmon, but they will not be upset with such a replacement.
It is necessary
-
- Pink salmon with spaghetti carbonara
- 500 g spaghetti;
- 4 slices of bacon;
- 4 egg yolks;
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 250 g pink salmon fillet;
- 2 cups frozen peas
- 1/3 cup grated Parmesan cheese
- 2 glasses of white wine or fish broth;
- 2 glasses of water;
- 1 lemon;
- a bunch of fresh dill.
- Lemon paste with pink salmon
- 3 cups heavy cream
- 2 teaspoons grated lemon zest
- 2 teaspoons dried dill
- 500 g pasta (tagyatelle
- farfell
- fettuccine);
- 500 g pink salmon fillet;
- 1 tablespoon olive oil
- 1 leek;
- 1 red bell pepper;
- 2 cups frozen sweet peas
- 3 tablespoons lemon juice.
Instructions
Step 1
Pink salmon with spaghetti carbonara Place a large pot of water on the fire and bring it to a boil. Cook the spaghetti according to package directions. Fry the bacon until crisp, remove from the pan and place on paper towels to absorb excess fat.
Step 2
In a clean skillet, combine water and wine or broth, squeeze lemon juice, add dill and bring to a boil. Reduce heat and simmer for 10 minutes, then add the pink salmon fillets, cover again and simmer for about 10 minutes. Take out the fillet, let it cool slightly and disassemble it into pieces.
Step 3
Whisk the plums and egg yolks in a small saucepan or bowl.
Step 4
Pour the olive oil into another large saucepan, heat it and add the peas, cook it for about 5 minutes, shaking the pan occasionally. Add bacon and fish pieces to the peas. Heat over low heat.
Step 5
When the spaghetti is done, drain the water and place in a saucepan with pink salmon and peas. Don't interfere. Pour in the yolk and cream mixture immediately. Increase the heat and using tongs, very quickly, slightly raise and turn the spaghetti so that the fatty egg-cream sauce envelops both the fish and peas. Sprinkle with cheese. Turn off heat and serve.
Step 6
Lemon Paste with Pink Salmon In a large saucepan, cook the paste according to package directions. While it's cooking, mix well the cream, lemon zest, and dill. Set aside.
Step 7
Peel the pink salmon fillet from the skin and cut into 2 cm cubes. Heat olive oil in a skillet and add fish. Grill for about 4 minutes, over medium heat, until light brown. Remove the pink salmon from the pan and place the leeks, sliced into rings (only the white part). Cook it for about 1 minute. Cut the bell peppers into cubes and place them on the onion along with the peas. Cook, stirring constantly, for about 3 more minutes.
Step 8
Drain the pasta and save about a glass of broth, place the saucepan over medium heat, add the pasta, pink salmon, peas, pepper, lemon juice and cream sauce. Mix gently. If the sauce is not smooth enough, add a little broth.
