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Deborah

Deborah Dana
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Recipe of Pasta with Salmon and Caviar Sauce
Recipe

Pasta with Salmon and Caviar Sauce

30 mins
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20
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This rich long pasta is accompanied by salmon and a creamy sauce with ikura (salmon caviar).
Learn more about Deborah Dana

Ingredients

4 portions
  • 300 grams long pasta, (fetuccini)
  • 1 cup cream
  • 150 grams salmon, cool
  • 1/2 cups white wine
  • 3 tablespoons olive oil
  • 2 cloves garlic
  • 30 grams ikura (salmon caviar), salmon caviar
  • to taste black pepper, to taste

Preparation

Boil a lot of water with a lot of salt in a large pot. Cook the pasta in the water once it is boiling according to the instructions of the package so that it is at its point (al dente).
While heating the water in a pan heat the olive oil and brown the garlic.
Add the salmon to the pan and cook for 5 minutes. While cooking, shred with a fork so that all the salmon cooks well. Get out of the fire
In a pan, cook the cream with white wine, salt and pepper to taste over medium heat. Cook for 25 minutes or until thickened and add half of the caviar, mix well. Get out of the fire.
In a large bowl, mix the pasta with the cream sauce and the salmon (be careful not to break the pasta while mixing it).
Serve in 4 individual plates and decorate the plate with what was left of the salmon caviar.

PRESENTATION

Decorate the saucer with the ikura and a little cream.

TIPS

The ikura (salmon caviar) can be purchased in deli stores or in Japanese stores.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Maru Saavedra
02/04/2019 17:39:16
Increíblemente deliciosa

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