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Caserecce with salmon and green asparagus

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Ingredients for 4 servings:

  • 400 g pasta (caserecce or noodles)
  • 400 g salmon fillet(s), fresh
  • 250 g asparagus, green
  • 400 ml fish stock
  • 200 g cream
  • 100 ml vegetable stock
  • 2 tbsp butter
  • some lemon juice, freshly squeezed
  • 1 pinch of nutmeg
  • salt and pepper

Instructions

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

Roughly dice the salmon and fry in 1 tablespoon of butter until just cooked through. Remove from the pan and keep warm. Deglaze the pan with fish stock and reduce slightly. Add the cream and lemon juice and season with salt and pepper. Trim the woody ends of the asparagus and cut the stalks into bite-sized pieces. Bring the vegetable stock to a boil with 1 tablespoon of butter and nutmeg, then cook the asparagus until al dente. Arrange the asparagus and salmon on top of the pasta, which has been cooked in plenty of salted water and drained in the meantime, and pour the sauce over it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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