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On the Sweetlips Blog we plan to give out a vast range of fish and seafood knowledge as well as news for all you seafood and fish and chips fanatics. We know you're out there, so enjoy!
Today we are giving out a an old recipe, and oldie but a Goody. Make sure you use only the Best Fish and the Best Seafood for it.
Lemon Cream Salmon
In this receipe Salmon gets cosy in a velvety-smooth sauce with fresh bursts of lemon. What you need! Water - 3L Salt - 1 1/2 tsp Spaghettini - 340g Cooking oil - 1 tsp Finely Chopped Onion - 1/2 cup Garlic Cloves, minced - 1/2 tsp Plain Flour - 2 tbsp Liquid chicken Stock - 1 cup Unthickened Cream - 1 1/2 cups Salt - 1/2 tsp Pepper - 1/4 tsp Fresh Salmon (removed skins) fillets cut into 1/4 inch slices - 454 g Chopped fresh parsley - 1 tbsp Grated Lemon Zest - 1 tbsp
What now? Combine water and salt in a large pot. Bring to the boil. Add pasta. Boil, uncovered, for 9 to 11 minutes, stirring occasionally, until tender but. Drain. Return to same pot. Cover to keep warm.
Heat cooking oil in large frying pan on medium. Add onion and garlic. Cook for 5 mins, stir often, until onion is softened.
Add flour. Heat and stir for 1 minute. Slowly add stock, stirring constantly until boiling and thickened. Add next 3 ingredients. Stir
Add salmon. Simmer for 3 - 5 minutes, stirring occasionally, until salmon flakes easily when tested with a fork. Add to pasta
Sprinkle with parsley and lemon zest. Toss gently to combine. Makes about 7 cups.
The Verdict
Let us know what you think of the receipe. If not not drop into Sweetlips for the Best Fish and Chips and the Best Seafood in the universe.
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