Salmon with Penne and Sauce Vierge by Ian Curley
I just loved shooting videos with Ian Curley. He is a consummate professional, but yet funny and self deprecating and of course, the food was amazing. As I fully expected.
We shot a few recipes and this one was lunch. The sauce I have to say was so naturally sweet and fragrant that it would literally go with anything that required a sauce. So knock yourself out and get this one on the go ASAP. Super easy. For those of you who are penne-ing...and if you are wondering where to get bottarga, I have seen it at fishmongers as well as at European or Continental grocers. It is pretty common when you know what you are looking for.
Oh and you better make sure you have some of the best Cobram EVOO in your pantry and sort this one out for dinner. You're welcome!
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- Handfuls basil stalks and leaves
- 1 bay leaf
- 1 fennel bulb, cut in pieces
- 500-600 Grams tomatoes, chopped roughly
- 1-2 large shallots
- 80 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- 2 Teaspoons Smoked Sea Salt (Maldon) BUY
- 1 100g Piece fresh salmon, skin on per serving
- Pinches Smoked Sea Salt (Maldon) per piece salmon BUY
- 400 Grams penne, cooked al dente
- Handfuls basil or purslane leaves
- a few Capers drained
- E Extra Virgin Olive Oil (EVOO) to drizzle BUY
- A little bottarga, finely grated to garnish
Place herbs, fennel, tomatoes and shallots into Thermomix bowl and chop 15 sec/speed 5.
Add EVOO and smoked salt and cook 30 min/70°C/speed 1.
Taste and adjust seasoning. You can store this in sterilised jars in the fridge for up to 3-4 weeks.
To make the salmon penne....heat a good drizzle of EVOO in a frying pan. Heat to a medium high heat.
Place dry salmon pieces, skin down into the hot oil and sprinkle with salt to taste.
Turn salmon cooking it until it is golden and you are happy. You do want a translucent centre on the fish as it will keep cooking after it is removed from the heat so don't over do it.
Remove the salmon and put it onto a board. Remove skin (and eat it with salt!)
Keep the frying pan on a medium heat, and add the Sauce Vierge that you will use in serving the penne. (Don't drown the pasta.)
Flake the cooked salmon into the sauce and add 100g cooked penne per serving. (You may not be able to do all the servings in one pan at the same time, but this is so quick that you can do it to order!)
Serve with purslane or basil leaves, a generous splosh of the beautiful Cobram Estate EVOO and a grand grating of bottarga! Serve immediately.
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