Black pasta with salmon and fennel sauce

Ingredients for 2 servings:

• 200 g smoked salmon
• 125 g shrimp(s) (pre-cooked)
• ½ lime(s), juice
• 1 tbsp balsamic vinegar, white
• 200 ml cream
• 2 bulbs of fennel with greens
• 1 shot of vermouth (Noilly Prat, to taste)
• 250 g spaghetti, black
• 2 tbsp olive oil
• salt and pepper
• Chili (optional)
• 2 tsp tarragon
• oil
• spice mix

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

A quick meal, created when Mr. Koelkast was very hungry and insisted on immediate satisfaction…

Heat oil in a pan. Halve the fennel, cut it into thin slices, and fry it in the oil until crispy. The fennel should smell slightly caramelized and have light brown marks. Lightly salt it. Cut the smoked salmon into strips and add it to the pan with the fennel slices. Add the precooked shrimp. Add lime juice, balsamic vinegar, and a dash of Noilly Prat (if you don’t have any, it’s fine; it tastes great without). Pour in enough cream to give the sauce the right consistency, and add about 2 teaspoons of good dried tarragon (of course, fresh is the best alternative when it’s in season). If you’re watching your calories, you can use less cream and a dash of light broth. Be careful with the salt, though, as the smoked salmon is also salted. Meanwhile, cook the black spaghetti. Serve the pasta with the sauce on a pretty spaghetti plate, garnished with fennel leaves and chili flakes, if desired. Making the sauce takes about as long as cooking the pasta, so it’s truly a quick dish, hence the smoked salmon and pre-cooked shrimp. I imagine the “long version” with fresh salmon and fresh shrimp combined with fennel would also be delicious. I seasoned the sauce with a spice blend I made myself: a mix of allspice, mixed peppercorns, and dried chilies, all put into a spice grinder. A few turns add a slight heat, while the allspice adds a special flavor. This blend adds a special touch to many dishes.