Chefdecuisine.com proudly presents
THE VERY BEST SALMON COOKBOOK
$8.95
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Serves 6
1 ounce
butter 6 shallots, finely diced
3 garlic cloves, finely minced
4 ounces
mushrooms, cut in julienne
1 cup dry white wine
1/2 chili pepper,
chopped
1 cup heavy cream
to taste salt and pepper
3 medium
tomatoes
1 1/2 pounds fettuccine
2 quarts chicken stock
3 ounces
smoked salmon, slivered
1/2 cup fresh basil
PREPARATION
In
a large skillet, melt the butter. Add the shallots, garlic, and mushrooms. Stir
for one minute. Add the white wine. Boil to reduce by half. Blend in the chili
pepper and cream. Reduce by half. Season with salt and ground pepper. Remove
from heat.
Dip fresh tomatoes in boiling water fro 30 seconds. Transfer to
ice cold water. Peel the tomatoes, cut in halves, and squeeze the tomato halves
by hand to remove the seeds. Cut into strips and mix in the sauce.
Cook the
pasta al dente in the boiling chicken stock, according to directions on
package.
Drain (do not rinse). Just before serving, cut the fresh basil
into a fine julienne.
PRESENTATION
Place the pasta in the center of
each warm plate. Sprinkle with slivered salmon and basil over the top. Do not
overheat the salmon.
