| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Simply, Fish |
1 |
servings |
INGREDIENTS
|
|
Fresh dill |
| 280 |
g |
Large pasta tubes; (10oz) |
| 25 |
g |
Caviar; (1oz) |
| 6 |
lg |
Fresh scallops |
| 110 |
g |
Diced salmon; (4oz) |
| 2 |
|
Shallots |
| 2 |
|
Cloves garlic |
| 100 |
ml |
White wine; (3 1/2fl oz) |
| 200 |
ml |
Fresh fish stock; (7fl oz) |
| 250 |
ml |
Double cream; (9fl oz) |
|
|
Fresh flat leaf parsley |
|
|
Fresh basil |
|
|
Fresh chervil |
|
|
Butter |
|
|
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
Peel and dice the shallots and garlic and saut. in a little pan with
some butter. Add the white wine and stock and reduce by half. Add the
cream and reduce. While cooking, cook the pasta in lots of boiling
salted water and add the salmon, scallops and season with salt and
pepper. Drain off the pasta and finish the sauce with chopped herbs
and caviar. Place the tubes into a large bowl and add the sauce over
the top and serve.
Converted by MC_Buster.
Per serving: 154 Calories (kcal); 5g Total Fat; (41% calories from
fat); 7g Protein; 7g Carbohydrate; 147mg Cholesterol; 383mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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