Pasta with salmon in foamy cream sauce with basil

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Pasta with salmon in foamy cream sauce with basil

Delicious, simply delicious. And it's actually very easy to prepare. Is there anything more to be said?

If so, I honestly don't know what. Since I’ll add a veto: it’s the basil cream sauce that sounds very interesting in this dish. Because basil is more common in pesto, or culinary remakes. But cream and basil - the combination is not boring.

We take:

  • 500 gr. pasta - better than ribbon, wide noodles
  • 400 gr. salmon fillets
  • 1 onion
  • 1 bunch basil
  • 200 ml. vegetable broth
  • 200 ml. cream
  • Oil, salt and pepper - to taste

How we cook:

Boil the pasta al dente.

We cut off the leaves from the basil - we do not need the stems. The leaves are cut very finely. We cut the onion into small cubes, salmon - into short strips.

Next, heat the oil and fry the onion in it until translucent, and then deglaze with vegetable broth. Let it simmer on very low heat.

In another pan, fry the salmon in a small amount of oil, season with salt and pepper. We need very little time for this - two or three minutes, since the fish is cooked very quickly.

When the fish is cooked, add basil, cream, salt and pepper to the broth with onions, and warm it up. In theory, you can thicken with starch, but if you have heavy cream - at least 30 percent - then the density is enough.

Well, now let's add a touch of "restaurant" - beat the basil sauce with a blender so that a foam forms.

Serve by putting noodles on a plate, salmon on it, and pouring basil foamy sauce on top.

Enjoy your meal!

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