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Lemon butter fettuccine of salt salmon | [House restaurant] Recipe transcription of Cucina Channel

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Number of View
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Number of Videos
200本

Ingredients

  • Fettuccine : 200g
  • salted salmon : 2 slices
  • Lemon : 1/2 piece
  • spinach : 3 bundles
  • Fresh cream : 200cc
  • Olive oil : 20cc
  • butter : 20g
  • Thyme leaf : a little
  • salt : Appropriate amount

Time required

25minutes

Procedure

  1. 1) Preparation 00:05

    Lightly clean the salmon with kitchen paper, remove the scales and bones, and chop them.
    Cut spinach into small pieces and wash with water.
    After washing the lemon well with salt, drain it, scrape the skin, and slice the rest to remove the seeds.

  2. 2) Boil the pasta 03:26

    Boil water in a pan, add salt and start boiling fettuccine.

  3. 3) Make the sauce 03:39

    Sprinkle olive oil in a frying pan and start baking the salmon from the skin. When both sides are baked, add the boiled pasta juice.
    Add fresh cream and simmer.

  4. 4) Boil spinach 04:34

    Add spinach and boil 1 minute before boiling the pasta.

  5. 5) Tangle the sauce and serve 04:50

    Put the boiled pasta and spinach in the boiled sauce, add lemon slices and butter and entangle.
    Serve on a plate and decorate with thyme leaves and lemon zest.

Point

Since salmon is cooked together with its skin, remove bones and scales to make it easier to eat and prepare it.
The video uses a cooking utensil called Micro Zester, but you can use something else as long as the lemon zest is scraped.
Adjust the amount of hot water and salt to boil the pasta according to the boiled pasta.
The roasted salmon sticks to the frying pan, but you can just add boiled juice and scrape it off.
Cooking in a frying pan and boiling pasta are done at the same time.

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