Hello everyone today I have prepared for you
This is my entry for Steemit food challenge
"Fettuccine with salmon in a creamy sauce based on white wine and carrot sauce with smoked trout"
For the pasta:
Fettuccine - 200g
Chilled salmon - 300 g
Asparagus - 3pc.
Cherry tomatoes - 4 pcs. different colors
For the cream sauce:
Creme 10% - 100 ml
Dry white wine - 100 ml
Grated Parmesan cheese - 50 g
Olive oil - 3 tbsp
Salt - to taste
White pepper powder - to taste
White or onions - 1 head
Finely chopped garlic clove -1
For carrot sauce:
Carrot cookies - 100g (I took 2 whole carrots, and, accordingly, all the other ingredients increased in proportion, but I made the sauce, so to speak, as a reserve for future use, if you only need to paste, then use the specified grammovku).
Grated fresh ginger - 1ch.l.
White pepper - to taste
Smoked Trout - 50g.
White wine - 250 ml. (glass)
One leaf of basil
one sprig of oregano,
one sprig of thyme
Cooking oil - for consistency
For decoration:
Black sesame
sprouts
Balsamic sauce
Salad Mash and basil leaves
Preparation:
We first consider carrot sauce:
Carrot bake in foil with olive oil, thyme and rosemary for 40 minutes in the oven at 180 ° C.
After we cut it and smoked trout small cubes, ginger, three on a fine grater, to shift everything in a pot with a bunch of related thread basil, oregano, thyme and pour dry white wine, bring to a boil and evaporate the wine by half, try the sauce and add the white pepper to taste, then remove our spicy bouquet of herbs
Beat blender in a special glass, which is attached. Beat thoroughly that all the fine particles grind.) If you have the consistency of mashed potatoes is turned, not the sauce, then put on immersion blender in the corolla, and by pouring vegetable oil, stir until the consistency of a smooth sauce.
Pour oil slowly and look at the result, as soon as you enjoy it, stop, here the main thing - do not overdo it. Next thing is my least favorite, but vitally necessary action - straining the sauce through a sieve. In any way you will not do without it in the vegetable sauce, lumps it should not be.
So, this was the most difficult, proceed now to the most simple - pasta:
Cherry cut in half, the salmon into thin long slices, onion and garlic very finely, cheese grate. Each wrap the asparagus in the middle of two pieces of salmon, lubricate with olive oil, salt and pepper to taste (do not need anything else, so as not to interrupt the bright flavors of sauces), wrap in foil and place on a baking sheet. Nearby in a different sheet of foil spread cherry halves as well greased with olive oil and sprinkled with salt, pepper and fragrant dried herbs. Set aside until the side and do some sauce and pasta.
While preparing the sauce with the pasta, put in a preheated 180 ° C oven cherry and asparagus with salmon for 10 minutes.
When we have all the ingredients ready, lay out and decorate our meal:
Draw the middle plate across its long, thin orange stripe with the ends in the form of round droplets. (I did it for the sauce bottle with a fine tip, as this can be done spoons for decoration, medical syringe without a needle and ordinary teaspoon)
We spread it on the 3 piles of pasta in the form of nests on a small distance from each other
Above each of these nests lay asparagus with salmon.
Make a strip of carrot sauce thickness of about 2cm from the top of asparagus with salmon and pasta in the middle of carrot sauce straight from the bottle pour balsamic sauce, sprinkle with black sesame sauce, these will not go beyond their borders.
Top each asparagus with salmon and put a little seedling leaves of lettuce or basil mash. Between pasta nests lay halves baked cherry. Then next to our composition set arbitrarily different size drops of carrot sauce and cream sauce, which we left in the preparation. (Again, a drop can make a bottle of sauce with a narrowed tip spoon for decoration, medical syringes without needles and in a pinch teaspoon) On put some drops on grain and sesame, completing the composition, randomly spread between the individual droplets of seedlings.
All! Your culinary masterpiece is ready. And how perfectly combines these two sauces, having a common base - white wine.
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