Gemelli With Smoked Salmon And Creamy Vodka Sauce

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1/2 cup	31g / 1.1oz	Finely-chopped yellow onion
1/4 cup	15g / 0.5oz	Tomato concasse
		= (tomatoes peeled, seeded, and
		Cut into strips)
1/4 cup	59ml	Sliced scallion greens
2 teaspoons	10ml	Minced garlic
1/2 cup	118ml	Vodka
1 cup	237ml	Fish stock
2 cups	474ml	Whipping cream
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
8 oz	227g	Gemelli
1 tablespoon	15ml	Very finely-grated Parmesan
1/2 lb	227g / 8oz	Smoked salmon - sliced thinly,
		And chopped
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Chiffonade fresh basil

Recipe Instructions

In a large skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the tomato, scallion greens, and garlic and cook, stirring, for 30 seconds.

Remove the pan from the heat and add the vodka. Return to the heat and flame. When the flame dies out, add the fish stock. Bring to a boil and reduce by 50 percent in volume. Add the cream, salt, and pepper, and cook until reduced by 50 percent in volume.

Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Drain in a colander.

Add the pasta to the cream sauce and toss to coat. Add the cheese, salmon, and herbs, and remove from the heat. Toss to coat. Serve immediately.

This recipe yields 2 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E58) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.