Title: Black Pepper Angel Hair with Smoked Salmon
Categories: Fish
Yield: 4 Servings
| SAUCE |
| 1 | qt | Heavy cream |
| 1 | c | Clam juice |
| 1 | c | Dry white wine |
| 6 | | Whole garlic cloves; peeled |
| 2 | ts | Whole black peppercorns |
| 2 | tb | Dillweed |
| 1 | tb | Champagne vinegar |
| 3/4 | c | Grated parmesan cheese |
| 16 | oz | Blk pepper angel hair pasta |
| 2 | ts | Salt |
| TOPPING |
| 8 | oz | Smoked salmon |
| 8 | oz | Heavy cream |
| 1 | c | Sour cream |
| 4 | | Sprigs fresh dillweed |
In generous saucepot, reduce the one quart heavy cream at a gentle simmer
until it is half its original volume. Meanwhile, in separate, smaller pot,
combine clam juice, wine, garlic, peppercorns, salt, dill and vinegar.
Reduce at a rolling boil to half its original volumbe, then strain &
dispose of garlic and peppercorns. Add wine reduction to reduced cream and
reserve. With electric mixer, whip 8 oz heavy cream to med. peaks, then
add sour cream and whip until blended. (The chef calls this "quick creme
fraiche"). In boiling, lightly salted water, cook pasta (if fresh) for 45
seconds or to desired donenesss. Drain in collander and cool by running
cold water through it to halt cooking. In 10-12" saute pan, heat cream/wine
sauce to boil, then whisk in parmesan until well blended. (Sauce will
continue to reduce quickly). Add cooked pasta to sauce and toss to coat
evenly. Divide between 4 dishes, topping each with 2 oz smoked salmon, a
dollop of creme fraiche and a sprig of dill. Serves 4. This recipe comes
from Chef Susan Pickard, 411 West Italian Cafe, Chapel Hill, NC (HOME OF
THE TARHEELS!!). Hope you enjoy! Judy Garnett/pjxg05a ~---- O.K. cj This is
not exactly a "Diet Meal", but if you cut down the fat on this one, let me
know. I love it this way, but am interested in cutting down on fat wherever
possible. Best regards, Judy Garnett/Raleigh
FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 02/15 11:34 AM TO: ELAINE
RADIS (BGMB90B) FROM: JUDY GARNETT (PJXG05A) SUBJECT: R-MM SALMON SPREAD
Hi Elaine, Saw the info about the new Round Robin and will get the soup
recipes in to Robbie a.s.a.p. Thought you might like to see this "local
restaurant" recipe.