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| Pasta |
Fennel Cream with Salmon
Ingredients:
- Olive oil - 1 Tbsp
- Finally sliced fennel bulbs - 300 gms
- Finally chopped garlic- 5 gms
- Chicken stock - as required
- Fettuccini pasta - 350 gms
- Butter - 15 gms
- Skinned Salmom fillet- 300 gms cut into 1 cm cube
- Light cooking cream- 125 ml
- Parmesan cheese grated - 10 gms for garnish
Cooking methods
- In a large saucepan, heat olive oil and saute fennel,garlic until tender.
- Add chicken stock.
- Add boiled pasta.
- Add butter , salmon pieces and gently toss over a medium heat until salmon is cooked about 4-5 minutes.
- Add cream and allow to simmer for another 5 minutes.
- Serve on a large platter with a sprinkle of parmesan cheese.
