INGREDIENTS

INSTRUCTIONS

Note: Amount given for sorrel (or spinach) is for trimmed weight.  Take
some sorrel or spinach leaves and roll them up tightly, a few at  a
time.  Snip across with scissors to make fine green ribbony shreds.
Chop the broccoli florets into very small pieces indeed, and bring a
large pan of salted water to the boil for cooking the pasta.  Melt 2 oz
butter in a flameproof casserole suitable for bringing to  table. Add
the broccoli, stir to coat with fat, cover with a lid and  cook gently
for just 1 minute. Add a very generous grinding of  pepper, some salt
and 2 teaspoons lemon juice (or quite a bit more  lemon if using
spinach). Shake the casserole to distribute the  flavourings, then
scatter the flaked fish over the broccoli but do  not stir it in. Cover
and leave over very gentle heat for just 3  minutes or so. Meanwhile
cook the pasta.  Draw the casserole away from the heat.  Add the well
drained pasta,  the Parmesan and most of the sorrel or spinach ribbons.
Toss quickly,  gently and thoroughly so that every strand of pasta is
anointed with  butter and prettily flecked with the pink and green of
the salmon and  vegetables. Check the seasoning, sprinkle the remaining
ribbons of  greenery over the top and serve straight away, accompanied
by wedges  of lemon instead of the ubiquitous bowl of grated Parmesan
cheese.  Source: Philippa Davenport in "Country Living", June 1987.
Typed for  you by Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 442
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 4.4mg
Sodium: 83.3mg
Potassium: 259.1mg
Carbohydrates: 84.9g
Fiber: 3.6g
Sugar: 3.1g
Protein: 16.7g