| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 3 |
|
6 oz salmon fillets; boneless with skin |
| 1 |
|
Estima potato; diced |
| 150 |
g |
Rocket |
| 3 |
|
Anchovies |
| 4 |
oz |
Fresh or dried tagliatelli |
| 1/4 |
|
Red onion; diced |
| 1 |
|
Clove garlic; chopped |
| 50 |
g |
Parmesan; grated |
| 50 |
ml |
White wine |
| 250 |
ml |
Chicken stock |
| 2 |
tb |
Pesto |
| 1 |
cn |
Red kidney beans |
|
|
Olive oil |
|
|
Seasoning |
INSTRUCTIONS
In a preheated frying pan, sear and cook the salmon fillets in a
little olive oil, skin side down. Sweat the onion and garlic in a
pan, then add the potatoes, anchovy, wine, beans and stock. Bring to
the boil and add the pasta. Simmer for about 10 minutes.
Stir in the rocket leaves, parmesan and pesto. Season well.
Serve on a plate with the salmon fillets on top. Garnish with croutons
topped with tapenade.
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