Pappardelle with salmon and gremolata
This is one of my favorite seafood pasta dishes.
Pappardelle for 4 people
300 g skin and bone free salmon
200 g peeled or approx 500 g unpeeled shrimps (fresher taste), or crayfish tails (fuller taste)
2.5 dl cream
(0.5 dl milk, if you want more sauce)
1 dl dry white wine
2 tbs concentrated seafood/lobster stock
0.5 pinch cayenne pepper
1.5 tbs corn starch
Grated zest of 1 lemon
1 dl finely chopped parsley
2 finely chopped garlic cloves
(some extra virgin olive oil)
Start with the gremolata; make sure the lemons are well washed (preferably use organic pesticide free lemons), mix everything in a bowl with a little bit of olive oil.
Cut the salmon into cubes. Mix cream, (milk, ) wine, stock, pepper and starch in a saucepan and bring to a boil while stirring. Add salmon and boil on medium low heat for 2-3 minutes. Remove from heat and add shrimps or crayfish tails.
Serve with pasta and gremolata.