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Spaghetti with salmon and mushrooms | Yoshimi Hidaka's ACQUA PAZZA channel Channel's recipe transcription

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Yoshimi Hidaka's ACQUA PAZZA channel

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Ingredients

spaghetti : 160g
Salmon : 2 off
Brown mushrooms : 4-6 pieces
whisky : 80-100㏄
Fresh cream : 200㏄
Parmesan cheese : Appropriate amount
salt : Appropriate amount

Time required

20minutes

Procedure

1) Cut the material 01:00
Remove the salmon skin and cut into bite-sized pieces. Cut the mushrooms into stones and slice them thickly. Knead the salmon with salt and pepper.
2) stir fry 02:41
Put butter in a frying pan and light it. Boil the spaghetti. When the butter melts, add salmon and mushrooms and fry until fragrant.
3) Flambé 05:00
Add salt, remove the frying pan from the heat, add whiskey and flambé.
4) Boil down 06:06
When the alcohol is removed, add fresh cream and boil.
5) Finish 08:19
Add pasta, add boiled juice and mix quickly. Add palmezan cheese, extinguish the fire and mix. Adjust the taste and it's done.

Point

When removing the skin of salmon, pull the skin instead of the knife and move it to remove it cleanly.
When frying salmon, it is recommended to fry it while crushing it lightly.
When salmon is roasted fragrantly, the unique odor disappears.
When adding whiskey, be sure to keep the frying pan away from the heat. Whiskey has a high alcohol content, so if you don't release it, the bottle will catch fire and you will get burned.
When flambéing with an IH, add whiskey and then light it with a long-handled lighter.
Boil the spaghetti one minute shorter than the display, considering the time after putting it in the ply pan for finishing.