Poached salmon with beurre blanc sauce and fettuccine

title="Poached salmon with beurre blanc sauce and fettuccine"
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(5) Rate it

• 0:15 Prep


• 0:25 Cook


• 
  2 Servings


• Capable cooks

Cook up a romantic dinner for two with perfectly poached salmon fillets and creamy pasta.

Featured in
Cooking for 1 or 2, Pasta recipes

Ingredients

• 2 x 200g salmon fillets, skin-on, pin-boned


• 1/2 cup (125ml) milk


• 4 black peppercorns


• 1/2 cup flat-leaf parsley leaves, roughly chopped, stalks reserved


• 80g fettuccine


• 1 vine-ripened tomato, seeds removed, finely chopped


• 1 tablespoon olive oil

Beurre blanc sauce

• 1/4 cup (60ml) dry white wine


• 2 teaspoons lemon juice


• 2 tablespoons thin cream


• 60g cold unsalted butter, finely diced

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat the oven to 180°C.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place the salmon fillets in a small baking dish and add the milk, black peppercorns, reserved parsley stalks and 2 teaspoons sea salt, then pour in enough water to come halfway up sides of the salmon fillets. Cover with foil, place in the oven and bake for about 20 minutes or until salmon fillets are cooked to your liking.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Cook fettuccine in a saucepan of boiling salted water until al dente, then drain. Toss parsley leaves, tomato and olive oil, with sea salt and black pepper to taste, in a bowl with the pasta.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Meanwhile, to make the beurre blanc sauce, place the white wine in a small saucepan and simmer over medium heat until reduced to 1 tablespoon. Add the lemon juice and cream and simmer for 1 minute. With the liquid simmering continuously, whisk in the butter, a few pieces at a time, until combined. Remove from the heat and pour into a serving jug.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Using a large fish slice, transfer the salmon fillets from the poaching liquid to the serving plates and drizzle with a little of the beurre blanc sauce.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Serve salmon with the fettuccine and the remaining sauce separately.
  
  
  

• Low carb


• Low sodium


• Low sugar


• Lower gi

Nutrition

• 4090 kj

  Energy




• 66g

  Fat Total




• 29g

  Saturated Fat




• 4g

  Fibre




• 57g

  Protein




• 234mg

  Cholesterol




• 143.13mg

  Sodium




• 8g

  Carbs (sugar)




• 36g

  Carbs (total)

All nutrition values are per serve

• Author: Kate Tait


• Image credit: Petrina Tinslay


• Publication: Taste.com.au

Source: taste.com.au