Mar­i­nated salmon with poached eggs and dill sauce

Recipe Raphaella Frame-tolmie

House and Leisure Food - - FRONT PAGE -

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


Serves 6-8

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.

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