John Myers
Ingredients for 4 servings:
- 500 g salmon, frozen or fresh
- 100 g North Sea crabs
- 1 m.-sized onion(s)
- 2 cloves garlic
- 1 small jar of white wine, preferably dry
- some olive oil
- some butter, for frying
- 1 tbsp, leveled flour
- some salt and pepper, white
- Sugar
- 3 cups of cream
- some tomato paste
- 400 g penne, or rigatoni, tagliatelle, possibly green or black
- 1 small bunch of basil
- 1 small can of caviar, German
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
very simple, quick, tasty and sophisticated
Finely dice the onion and garlic, cut the thawed or fresh salmon into bite-sized pieces (cubes or strips). Remove any bones and any gray bits from the salmon. For the sauce, add a little olive oil to a saucepan and sauté half of the onion and all of the garlic. Add the drained shrimp, fry briefly, and deglaze with the white wine. Allow the wine to reduce completely, then sprinkle with flour. Lightly fry the flour and then pour in the cream. Simmer until the desired consistency is reached. Season the sauce with salt, pepper, and sugar. Then add a little tomato paste until the sauce turns pink and has a slightly tomatoey flavor. Now melt about 1 tablespoon of butter in a large, high-sided pan and sauté the remaining onion over medium heat. Increase the heat to high, add the salmon, season with a little salt and pepper, and fry lightly. The salmon should be cooked through but not overly brown. Meanwhile, cook the pasta as usual in plenty of salted water until al dente. (I prefer penne or rigatoni for this dish.) Add the sauce, then gradually add the pasta to the pan with the fried salmon and gently fold in until everything is evenly coated. Serve on a warmed plate, sprinkle generously with coarsely chopped basil, and place a generous teaspoon of caviar in the center. Tip: You can also make this dish with less cream or just milk; it will be lower in calories, but not quite as delicious.
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