As mentioned before, my favorite type of food blogging is cooking, eating, and blogging all during the same evening. I just finished eating this nice pasta dish, and wanted to share it with you as it was nice. It took me about half an hour to prepare it, including taking all the photos.
For 2 servings
150-200 grams (.33 to .44 lb) short pasta such as penne
300 grams (.66 lb) fresh salmon
1 fennel, cleaned and chopped
1 onion, cleaned and chopped
3 Tbsp olive oil, divided
salt and freshly ground black pepper
125 ml (1/2 cup) dry white wine
1 Tbsp minced fresh dill, or minced fennel fronds (the green feathery part on top of the fennel)
Prepare the salmon as prepared in this post and season all the pieces with salt and pepper on both sides, so the fish can cure a little while you prepare the rest of the dish.
Clean and chop the onion. Heat 2 tablespoons of olive oil in a frying pan. Add the onion and season with a bit of salt.
Cook over medium heat, stirring regularly, until the onion starts to color.
In the meantime, clean and chop the fennel. Add it to the onion and season again with a bit of salt. Stir for a minute over medium heat.
Add the white wine.
Cover and cook over medium heat…
…stirring now and then.
Bring a pot of water to a boil for the pasta. When the water boils, add salt and the pasta. Cook the pasta for the time indicated on the package.
About 3 minutes before the pasta will be done, heat the remaining tablespoon of olive oil in a frying pan. Add the pieces of salmon, and cook 1 minute over high heat.
Turn the salmon and cook the other side 1 minute over high heat as well.
By now the fennel should be tender.
Drain the pasta, reserving a bit of the cooking water. Add the drained pasta and the salmon to the fennel.
Add about 4 tablespoons of the pasta cooking water and turn off the heat.
Toss the pasta with the fennel and salmon, breaking up the salmon but not too much. Taste and adjust the seasoning with salt and freshly ground black pepper.
Serve at once on preheated plates, garnished with dill or fennel fronds. If you like you can also drizzle with some high quality extra virgin olive oil.
Pheasant is a tricky bird to prepare, because it very easily becomes tough and dry. Sous-vide comes to the rescue, because only perfect temperature control can assure you to get it tender without drying it out.