Rondelli Limone & Basilico with a salmon and white wine sauce
Recipe Weight: 377g per Portion
| HILCONA Pasta Fina Rondelli Limone Basilico, 2 x 2 kg, IQF | 2.500 kg |
| Butter | 0.020 kg |
| Shallots, chopped, 3 mm | 0.060 kg |
| Type 400 white flour | 0.040 kg |
| White cooking wine | 0.300 l |
| Full cream 35% | 0.350 kg |
| Salt | 0.003 kg |
| Black pepper, fresh from the mill | 0.001 kg |
| Smoked salmon, sliced (NO) | 0.300 kg |
| Salted Lemons (Marinated) | 0.200 kg |
Preparation
Preparation:• Prepare the salted lemons according to the recipe at least 2 weeks in advance
• Prepare all the ingredients
• Cut the smoked salmon into cubes
Method:
• Melt the butter in an appropriate pot and cook the shallots
• Sprinkle with flour and briefly cook whilst stirring
• Deglaze with white wine and mix well
• Add the cream and bring the sauce to the boil
• Let simmer over low heat for around 10 minutes. Season with salt and pepper
• Add the salmon cubes. Let rest for a few moments, then serve immediately
• At the same time, cook the pasta for 8 minutes in a preheated combisteamer at 95°C and 100% steam
• Plate all the ingredients and garnish with the slices of salted lemon
Suggestion:
• The pasta can also be cooked in boiling salted water. This takes about 3 minutes
• Because of the salt in the salmon, the sauce will lack seasoning without the salmon
• Also delicious with freshly chopped dill added to the sauce
| Nutritional values | per portion |
|---|---|
| Energy | 2866 kJ |
| Energy | 685 kcal |
| Fat | 30 g |
| - of which saturates | 16 g |
| Carbohydrates | 74 g |
| - of which sugar | 8.1 g |
| Fibre | 7.0 g |
| Protein | 26 g |
| Salt | 5.4 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Egg | yes |
| Fish | yes |
| Sulfite | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.