Directions
- 1Pat dry two salmon fillets and season them with salt, pepper, smoked paprika, dried parsley, and lemon zest.
- 2Sauté your shallots with salt and pepper, deglaze with a touch of white wine, and add in the pastina to toast a bit.
- 3Pour in your chicken broth, give that a stir, and then throw in a touch of butter and let that simmer for about 10-12 minutes stirring occasionally.
- 4While that's simmering, cook your salmon in some neutral oil for a few minutes on each side, and then finish with a little bit of lemon juice.
- 5Season the pastina with salt, grated garlic, butter, crème fraîche or heavy cream, Parmesan cheese, lemon juice, lemon zest, and fresh parsley.
- 6Stir everything together and taste for seasonings.
Ingredients
- 6 oz salmon fillet
- 1 salt
- 1 black pepper
- 1 tsp smoked paprika
- 1 tsp dried parsley
- 2 tsp lemon zest
- 1 lemon juice
- 2 tbsp Algae Cooking Club
- 1 shallot
- 1 splash white wine
- 3 cups chicken broth
- 1 tbsp butter
- 1 cup acini de pepe
- 2 cloves garlic
- 0.25 cup crème fraîche
- 1 cup Parmesan cheese
- 2 tbsp fresh parsley
Equipment
frying panwooden spoonplate
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