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Posts Tagged ‘salmon’

  1. Tagliatelle al Nero di Sepia (Black Squid Ink) with Salmon and Cherry Tomatoes

    December 16, 2013 by Varga László



    • 250 g fresh tagliatelle al nero di sepia – black squid ink tagliatelleaIMG_7675
    • 500 g salmon filletaIMG_7679
    • 250 g yellow cherry tomatoes
    • 4 garlic cloves
    • 3 shallots
    • 2 green onions
    • 100 ml semi sweet wine (I used Two Oceans South African wine, very fruity and light)
    • 150 ml goat yogurt
    • dried chili flakes aIMG_7696
    • salt and black pepper to taste
    • a little olive oil for the frying

    Preparation method:

    1. Chop the onion and shallots
    2. Dice the salmon fillet into 2 cm cubesaIMG_7684
    3. Cook the tagliatelle in boiling water for 4-5 minutes
    4. Fry the chopped garlic and onion in hot olive oil
    5. Add 100 ml wine and the salmon cubes, add salt and freshly grounded black pepper to tasteaIMG_7693
    6. Simmer for 6-8 minutes over medium-low heat stirring gently from time to timeaIMG_7694
    7. In a separate pan fry the chili flakes for half a minute then add the cherry tomatoes and fry them for 3-5 minutes until 1/3 wiltedaIMG_7706
    8. Slice the green parts of the green onions
    9. Simmer the green onions in a separate pan a bit of the sauce from the main pan for 1-2 minutes until a bit wilted
    10. Drain the pasta but reserve its water
    11. Add to the salmon pan the cherry tomatoes, the green onions, the drained pasta and the goat yogurt, stir very gently and simmer for about a minute.aIMG_7711
    12. Turn off the heat and let it rest for 2-3 minutes and the pasta to swell some sauce
    13. Chop the parsley and add to the top of the pasta panaIMG_7713
    14. Serve while warm.aIMG_7718

  2. Salmon Tagliatelle – Italian Pasta Recipe

    December 25, 2012 by Varga László


    Ingredients (6 servings):

    • 500 g salmon filletaIMG_6304
    • 100 ml dry white wine
    • 200 ml cream
    • 300 g tagliatelle pasta
    • pepper and salt to taste
    • 1/2 tablespoon lemon juice
    • 3-4 tablespoons butter
    • Parmesan cheese
    • a few parsley leaves chopped


    Preparation method:

    1. Remove the skins of the salmon fillets then cut them into 2 cm cubes.aIMG_6307
    2. In a large frying pan add the salmon cubes, pout over the wine and simmer over medium heat for a 3-4 minutes, until the liquid has evaporated.
    3. Add the butter and continue to fry stirring lightly over low fire for about 5 minutes.
    4. Add the cream, chopped parsley and lemon juice, stir them over fire for another minute.aIMG_6313
    5. Meanwhile cook the tagliatelle according to it’s packet’s instructions.
    6. Stir the tagliatelle into the pan and grate some Parmesan cheese over.aIMG_6318
    7. Serve still hot with some extra Parmesan on top.aIMG_6324

  3. Ukha – Russian Salmon Soup Recipe

    April 7, 2012 by Varga László

    Ingredients (4 persons):

    • 1.5 kg salmon heads and tails
    • 4 tablespoons olive oil
    • aprox. 10 black peppercorns
    • 2 bay leaves
    • a few parsley leaves
    • 3-4 small carrots
    • 5 green onions
    • 1 small celery root
    • 1 parsley root
    • 1 teaspoon chili pepper flakes
    • 1 1⁄2 cups white wine
    • 2 medium potatoes
    • 1 tablespoon fresh lemon juice
    • a bit of dill to garnish
    • salt and ground black pepper, to taste

    Preparation Method:

    1. Wash and clean the salmon parts, remove the gills from the heads.
    2. Chop 2 carrots, the celery and parsley roots into small cubes.
    3. In a large pot put the salmon parts, cover with water and start cooking for 1-2 hours.
    4. Heat the oil in a pan, add chopped root vegetables, peppercorns, bay leaves, pepper flakes, parsley leaves and the white parts of spring onions and fry them over medium heat 10 minutes.  
    5. When vegetables are tender, add them together with the wine to the soup pot. Reduce heat to medium-low and simmer. 
    6. After the cooking time, sift the soup, discard the cooked vegetables.
    7. Bone the salmon parts and set aside.
    8. Peel the potatoes and dice them into 1/2-1 cm cubes. Slice roughly the remaining carrots.
    9. Add the broth the sliced carrots and diced potatoes, and boil for half an hour over medium heat until vegetables are tender.
    10. Add salmon meat and lemon juice  to the soup, season with salt and pepper, and simmer for about a minute.
    11. Serve in bowls garnished with some parsley and dill leaves and a slice of lemon.