Pasta with salmon and broccoli

Category: Dishes from cereals and flour products
Pasta with salmon and broccoli

Ingredients

pasta (fusilli, penne, etc.) 500gr.
salmon / salmon fillet 400gr
broccoli 300gr
small white onion or shallot 1 PC.
garlic 2 cloves
melted butter 2 tbsp. l.
dry white wine 2-3 st. l.
cream, 22% fat 180 ml
salt, freshly ground black pepper

Cooking method

  • It's a classic. It's simple and delicious. Yes, and beautiful too))). From the grocery book "About Pasta", because it was necessary to give at least some proportions. I myself have been doing it by eye for a long time, at my own discretion varying the number of components.
  • 1. Broccoli disassemble into inflorescences (large ones can be cut) and blanch (boil in boiling water for 2-3 minutes). I'm steaming.
  • 2. Finely chop the onion and garlic and fry until soft and lightly golden in butter in a saucepan.
  • 3. Cut the fish into 2 cm cubes, add to the onion, fry until it changes color.
  • 4. Pour in white wine, simmer for just a couple of minutes.
  • 5. Pour in the cream and simmer until the sauce becomes thick (this is also a few minutes). You can add a little more cream to leave a free "slurry", which then flows picturesquely over the pasta.
  • 6. Put broccoli in sauce, stir and remove from heat.
  • Now you can put the cooked pasta on plates, on top of the sauce with fish and broccoli and serve immediately. For such things, the plates still need to be heated. The paste cools down very quickly. If the plate is cold, instantly. I usually put a pot of water on the fire, the water boils, the top of the pot is covered with an inverted lid (it's flat on the back), there is a stack of 4 plates on the lid while I cook. In short, the warmer is still a cool thing))))
  • When I boil the pasta and discard it in a colander, I drip a teaspoon of olive oil on top of it and mix immediately. The paste does not cake in several pieces and remains shiny.
  • Vova demanded a medal on his chest with every piece of broccoli he swallowed. I had to appreciate his feat.)))

The dish is designed for

4 servings

National cuisine

italian

celfh
Mmm ... how delicious it is!
And as always, very useful advice. Thank you Natasha!
Merri
For Sunday lunch, what you need is fast and tasty! Thank you!
Yulalka
Today I prepared it - everything turned out simply and tasty. I had frozen broccoli, I did not boil it, but put it straight from the freezer after the onion in a frying pan, under the lid for a couple of minutes. Further - everything is according to the recipe. Thank you so much
Scarecrow
Quote: Yulyalka

Today I prepared it - everything turned out to be simple and tasty. I had frozen broccoli, I did not boil it, but put it straight from the freezer after the onion in a frying pan, under the lid for a couple of minutes. Further - everything is according to the recipe. Thank you so much

By the way, ice cream is usually not cooked, you did everything right. The main thing is that they ate it with pleasure!
Kisena
what can replace white wine? Because of 2 spoons, I somehow feel reluctant to open a whole bottle
Scarecrow
Quote: Kisyona

what can replace white wine? Because of 2 spoons, I somehow feel reluctant to open a whole bottle

Probably nothing. And what alcohol is there? Sherry, port, madeira? Because the bouquet is needed precisely from white wine. And if not - yes and figs with him, to be honest. No one will notice his absence. )))
Kisena
It is clear that you will have to pour the rest into yourself, so to speak, in kind!
Scarecrow
Quote: Kisyona

It is clear that you will have to pour the rest into yourself, so to speak, in kind!

And I always have open wine in the fridge. Constantly needed somewhere (for cooking).Maybe this bottle of some inexpensive wine for this purpose will settle down in the refrigerator? And if you cook this pasta for dinner, then with a glass of white it will be awesome. Checked.
Antonovka
Chucha,
Natasha, now she quickly bungled, however, not pasta, but macros were boiled in advance - it's just a dump of the head! Delicious! Thank you so much!
Oh, I forgot - I sprinkled it with grated Parmesan on top!
Scarecrow
I also added a little grano padano last time. For flavor and piquancy. So who's thoughts converge there?

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