Friday 19 October
As we still had a full third of
the side of salmon we broiled yesterday, we decided to use it in a sauce for
pasta. The combination of salmon and
green peas is a natural, so we prepared a butter and cream sauce, heated the
frozen green peas in it, crumbled the salmon, and added a chiffonade of fresh
sorrel from the garden, for a burst of greeny lemon flavor. Tossed some boiled fettucine in the mix, and
it was perfect.
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