Paste dish very simple, at the same time it nourishing and very tasty. Sometimes, of course, there is a wish to prepare a restaurant masterpiece of the house, but difficult dishes in house conditions to prepare very difficult. If there is a wish really amazing recipe with small quantity of a trouble, paste with gentle creamy sauce and a salmon will just approach!
Ingredients for 2 portions
- Paste of 120 g.
- Salmon of 200 g.
- Cream of 10% 150 g.
- 1 bulb of the average size
- Vegetable oil of 50 ml.
- Salt and ground black pepper to taste
- Garlic 2 cloves
- White dry wine of 50 ml. (not necessarily)
- Greens
Preparation of ingredients
Put a pan of water on fire and salt it.
If you have no scales, then you will be come to the rescue by a simple method of definition of the necessary portion of paste. Thickness of your thumb corresponds to amount of spaghetti for one portion.
The portion in 60 grams of pasta is a normal portion provided that you will eat still salad or soup and a dessert.
We flay with a salmon and we cut on small cubes approximately 2 cm.
We clean a bulb and we cut in small cubes or at all a crumb.
We clean garlic and we squeeze out through a press for garlic if you don't have it, then just cut it small.
Greens, it is possible to use fennel and parsley, on this dish it is required to you all half-bunch. Greens of a thyme will be ideal option. Small we chop greens, and we peel a thyme from branches fingers. We won't use a branch of a thyme, they remain tough even after cooking so it is better to throw out them as the aroma is in leaves.
It is possible to start cooking
We throw paste in a pan with the boiling added some salt water.
On the warmed frying pan we pour out oil (sunflower or olive), we throw the cut onions, we fry on strong fire, stirring slowly with about 3 minutes. Then we add garlic and the cut salmon. Fire has to be always big differently ingredients will give juice and will be extinguished instead of frying. To salt all this, to pepper and add a thyme, to fry within 3 minutes. Then we add wine to a frying pan.
By this time paste has to be almost ready. We try if it is close to a ready state, we merge it in a colander and, without waiting for drying, we throw to other ingredients.
We add cream and on slow fire we allow to be stewed within 2 minutes.
We add greens of fennel or parsley at the end.
The dish is ready, it needs to be given at once on a table as paste can peregotovitsya in sauce even without fire.