(serves 4)

Friday - - Contents -

El­e­gant and de­li­cious fam­ily meals from the co-owner of Kitsch Cup­cakes. Plus our Do­mes­tic Diva Sil­vena Rowe an­swers your kitchen queries and shares some of her favourite recipes.

Prep time: 10 mins Cook­ing time: 45 mins

Ingredients 1 shal­lot, finely chopped 2 tbsp olive oil, plus ex­tra to serve 1 gar­lic clove, minced 2 tbsp ca­pers, chopped 3 stalks mar­jo­ram 1/2 tsp cracked black pep­per 1/4 cup fresh pars­ley, chopped 1/2 cup non-al­co­holic white wine 1 cup fish or vegetable stock, heated 1 cup light cook­ing cream 450g fresh salmon, cut into large chunks 500g Fet­tuc­cine (or sim­i­lar pasta), cooked ac­cord­ing to pack­age in­struc­tions and drained

Method 1. Heat a pan over medium-low heat and sauté shal­lots in olive oil un­til soft and translu­cent, about 5 min­utes. 2. Add gar­lic, ca­pers, mar­jo­ram stalks, black pep­per and half the pars­ley. Cook for a few min­utes, then add non-al­co­holic wine and re­duce it by half. 3. Add hot stock and cream, and sim­mer for 10 min­utes over low heat, just un­til mix­ture thick­ens slightly. 4. Add salmon and cook for 5 min­utes or un­til cooked through but not over­done. 5. Sea­son cream sauce, toss with drained pasta, then sprin­kle with re­main­ing pars­ley and a driz­zle of olive oil be­fore serv­ing.

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