Friday - - Good Food -

Prep time 10 mins Cook­ing time 35 mins Serves 4 250g salmon fil­let 4 tbsp olive oil 1 tbsp fish stock 15g fresh dill, chopped, plus ex­tra sprigs to gar­nish 1 onion, finely chopped 2 gar­lic cloves, crushed 2 tins chopped and peeled toma­toes A pinch of cayenne pep­per ½ cup non-al­co­holic white wine 500g penne 4 tbsp cream Pre­heat the oven to 180ºC. Place salmon on a roast­ing tray, driz­zle with 2 tbsp olive oil and fish stock, sea­son with salt and pep­per, and sprin­kle a pinch of dill on top. Cover the tray with foil and bake the fish for about 20 min­utes. Set aside to cool. Heat the re­main­ing oil in a pan and brown the onion and gar­lic. Add toma­toes, bring to the boil, then sea­son with the cayenne pep­per, salt and black pep­per. Pour in non-al­co­holic white wine, re­duce the heat and al­low to sim­mer for about 10 min­utes. Then, re­move from the heat and blitz with a stick blender. Bring a pot of salted wa­ter to the boil, cook the pasta un­til al dente, then drain. Re­turn the tomato sauce to the heat and stir in cream and re­main­ing dill. Flake the salmon with a fork and add, then pour the sauce over the pasta and toss to coat. Gar­nish with dill sprigs and serve hot.

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