This is my replacement for the lost lemon salmon linguine recipe. It’s all done in a frying pan this time. I’ve cooked it very many times recently while trying to perfect it.
2 salmon fillets
2 oz butter
2oz
(50ml) lemon juice
Chopped
parsley
Salt
& pepper
Shallow
fry the salmon fillets on medium in a little oil in a heavy pan. Season each
face with salt & pepper as you turn them. Cook the prettiest face first and
the skin side last.
Set
the salmon aside for a short rest.
In
the same pan add the butter, when it is half melted add the lemon juice and
stir.
Add
the parsley and stir.
If
it seems appropriate add a couple of spoons of hot pasta water from the
linguine you should have just finished boiling.
This
lemon sauce is an emulsion, it wont last more than a few seconds in the pan
without separating and all the lemon flavour will boil off.
Take
the pan off the heat.
Quickly
take the skin off the salmon and put it on a bed of linguine (pretty side up),
spoon/tip the sauce over the fish.
Richard "TV chef" B
No comments:
Post a Comment