California Central Coast Recipes
Fettuccine with Smoked Salmon and Brandy Cream Sauce
Fettuccine with Smoked Salmon and Brandy Cream Sauce is a very elegant recipe -and it's so easy to make! It may be quick to prepare but it is so sophisticated and satisfying -you'll want this recipe as a regular for those days when you need something elegant for guests, but you're pressed for time.
For this recipe, you only need a half cup or so (if cooking for two) of smoked salmon. Most grocery stores have smoked salmon for sale in the refrigerated seafood sections. Trader Joe's offer several styles of smoked salmon at affordable prices. In fact, because smoked salmon keeps well, this is one recipe you can almost have on hand for just about anytime. All you need is a little butter, cream, lemon and brandy --and if you've got a little Italian parsley (hopefully from your own garden) you're all set. With an accompanying salad and a glass of wine you're ready to enjoy an elegant meal with little fuss!
Preparation time: 15 minutesCooking time: 15 minutes
1/4 cup Butter
4 ounces Smoked salmon , slivered
3 Tablespoons Lemon juice
3/4 cup whipping cream
1 egg yolk
1/4 cup Brandy
Salt and freshly cracked black pepper to taste
1/4 cup Italian parsley , chopped
6 ounces Fettuccine
1 Fill your pasta pot with hot water, then place over high heat. When pot is boiling, add in a tablespoon or so of salt. Stir and then add in the Fettuccine. Cook according to the directions or until al dente.
2 While the pasta is cooking, melt the butter in a saute pan over medium heat. Add the salmon and cook for a few minutes then carefully add the brandy and lemon juice. Continue to cook a few minutes or until the alcohol has boiled off (if you like you can add the brandy first and flame it -if you know how!). Cook for a few minutes until the liquids have reduced and are slightly thickened. Turn off the heat and cover to keep warm.
3 A few minutes before the pasta is done, lightly beat the egg into the cream to mix well, then add to the salmon mixture in the saute pan. Over low heat cook a few minutes until lightly thickened. Add salt and pepper to taste.
4 When the pasta is done, drain it well and add it to the saute pan with the chopped parsley. Toss with the salmon sauce until the pasta is well coated.
5 Serve immediately on warm plates.
Since cream and smoked salmon have a natural affinity for dry white wines, this is an ideal opportunity to open that dry sparkling wine, champagne or Prosecco you have been hording for just the right opportunity.