TasteToronto | La Fenice's Fresh Salmon Fettuccine

We use cookies to ensure that we give you the best experience on our website.

View our Privacy Policy

La Fenice's Fresh Salmon Fettuccine

Easy

La Fenice's Fresh Salmon Fettuccine

from La Fenice

TasteToronto

TasteToronto

La Fenice's Fresh Salmon Fettuccine

Yields:

1 Servings

Prep Time:

0 hours 15 mins

Cook Time:

0 hours 25 mins

Method

Fresh Salmon Fettuccine 9 Steps

  • Step 1

    In a large pot bring 4 litres of water to a boil, salt liberally. Add dry egg pasta and boil approximately 4 minutes until the pasta is 'al dente', or 'firm to the bite'.

  • Step 2

    Before straining, reserve 1 cup of the pasta water. Strain pasta and return to cooking pot removed from heat. Toss pasta lightly with olive oil to avoid sticking.

  • Step 3

    In a heavy saucepan melt butter and cream gently over medium-high heat until bubbles form (approximately 4 minutes).

  • Step 4

    Add salt, white pepper, lemon pepper and chopped leeks. Stir, continue cooking for 1 minute more over medium-high.

  • Step 5

    Add fresh salmon cubes to simmering sauce, stir, cook for 2 minutes.

  • Step 6

    Add pasta to sauce, stir to coat and remove from heat.

  • Step 7

    Tear dill sprig and stir to finish.

  • Step 8

    Add a touch of reserved pasta water to thin sauce if needed.

  • Step 9

    Using tongs clockwise, twirl to plate!

Tags:

Cooking At Home

Toronto Recipes

La Fenice's Fresh Salmon Fettuccine

Easy

La Fenice's Fresh Salmon Fettuccine

from La Fenice

TasteToronto

TasteToronto

La Fenice's Fresh Salmon Fettuccine

Yields:

1 Servings

Prep Time:

0 hours 15 mins

Cook Time:

0 hours 25 mins

Ingredients

Fresh Salmon Fettuccine

  • 125g egg fettuccine dry pasta (or substitute with other pasta, following cooking directions on package)

  • 1 tablespoon olive oil

  • 1 tbsp unsalted butter

  • 1/2 cup fresh leeks, chopped (approximately 1/4 to 1/2 of a leek)

  • 7oz fresh salmon, cut into 1/2 inch cubes

  • Salt

  • Pinch of white pepper

  • Pinch of lemon pepper (optional, or substitute with 1 teaspoon grated lemon zest)

  • 1 sprig fresh dill

  • 1 cup (35%) heavy cream

Send list of ingredients to myself

Method

Fresh Salmon Fettuccine 9 Steps

  • Step 1

    In a large pot bring 4 litres of water to a boil, salt liberally. Add dry egg pasta and boil approximately 4 minutes until the pasta is 'al dente', or 'firm to the bite'.

  • Step 2

    Before straining, reserve 1 cup of the pasta water. Strain pasta and return to cooking pot removed from heat. Toss pasta lightly with olive oil to avoid sticking.

  • Step 3

    In a heavy saucepan melt butter and cream gently over medium-high heat until bubbles form (approximately 4 minutes).

  • Step 4

    Add salt, white pepper, lemon pepper and chopped leeks. Stir, continue cooking for 1 minute more over medium-high.

  • Step 5

    Add fresh salmon cubes to simmering sauce, stir, cook for 2 minutes.

  • Step 6

    Add pasta to sauce, stir to coat and remove from heat.

  • Step 7

    Tear dill sprig and stir to finish.

  • Step 8

    Add a touch of reserved pasta water to thin sauce if needed.

  • Step 9

    Using tongs clockwise, twirl to plate!

Tags:

Cooking At Home

Toronto Recipes

La Fenice's Fresh Salmon Fettuccine