Prawn Linguini & White Wine, Accompanied By Salmon Fillets
Ingredients (Serves 4) Prawn Linguine Recipe: • Linguine pasta - 320g • King prawns - 400g • White Wine (table, not sweet or fruity) - 1 Cup • Garlic - 6 cloves • White Onion - ½ • Dill & parsley - 1 bunch • Extra virgin olive oil, salt, pepper, oregano Salmon Fillets Recipe: • Salmon Fillets - 4 • Green Lettuce - few leaves • Garlic - 4 cloves • Onion - ½ • Dill & parsley - 1 bunch • Vine tomatoes - 2 • Cherry tomatoes - 12 • Lemon - ½ • Extra virgin olive oil, salt, pepper, oregano
Prawn Linguine 1. Bring a large saucepan of water to boil for the pasta with a pinch of salt. 2. Start preparing the vegetables. Chop the onion, garlic, dill and parsley. 3. Put a pan on high heat, and when warm, add a dash of olive oil. 4. Gently fry half the onions and garlic until golden. (Save half for the salmon) 5. Add the prawns and season with salt, pepper, and half the chopped dill and parsley. (Save half for the salmon) 6. Once the water has evaporated from the prawns, add the white wine. 7. Time to 'drop the pasta', keep an eye on the pasta until it reaches your desired texture. 8. Once the prawns are cooked through, move the pan to the side to 'rest'. 9. Once the pasta is cooked, drain it and add it to the saucy prawns. Gently toss or stir until combined. 10. Serve immediately. Salmon Fillets 1. Warm up a wide low pan, when the pan is hot add some olive oil. 2. Gentry fry the onions and garlic until softened. 3. Lower the to half power and lay the fillets in the pan skin side down (previously scored). Season with salt and pepper. 4. Cover the salmon and flip it over when the sides change colour, making sure nothing is sticking to the pan. 5. Prepare a flat serving plate and lay a bed of lettuce leaves, followed by a few sliced tomatoes. 6. After a few minutes, add a little salt and pepper to the salmon and flip again back to the skin side down. 7. Turn the flame to high and add the remaining dill, parsley and a sprinkle of oregano. 8. After a couple of minutes, your salmon fillets should be cooked inside and crispy outside, and the veggies roasted but not burned, ready to add colour and taste once spread on top of the fish. 9. Lay the salmon filets on top of the bed of lettuce and tomato. Then the final touch will be squeezing half a lemon and a sprinkle of fresh chilli pepper if fancy it.