Marinated salmon with poached eggs and dill sauce
Recipe Raphaella Frame-tolmie
2T olive oil a knob of butter 2 garlic cloves, crushed 500g mushrooms, sliced (we used portabellini and brown mushrooms) 1T lemon juice salt and black pepper 500g whole marinated
artichokes 500g spinach fettucine good-quality olive oil 100g chevin goat’s cheese,
crumbled zest of 1 lemon 100g pine kernels, lightly
Heat the olive oil and butter in a large frying pan and fry the garlic gently for about a minute. Add the mushrooms and sauté until they are soft. Add the lemon juice, season with salt and pepper and remove from the heat. Heat a dry, non-stick frying pan and gently grill the artichokes until golden brown. Remove from the heat and add the mushrooms. Bring a large pot of salted water to the boil and cook the pasta until al dente. Drain and drizzle with good-quality olive oil, tossing through to coat. Add the artichokes and mushrooms to the pasta, toss through and serve with the chevin, lemon zest and pine kernels sprinkled on top.