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Ingredientes
- Fresh dill
- 280 gm Large pasta tubes, (10z)
- 25 gm Caviar, (1oz)
- 6 lrg Fresh scallops
- 110 gm Diced salmon, (4oz)
- 2 x Shallots
- 2 x Cloves garlic
- 100 ml White wine, (3 1/2fl ounce)
- 200 ml Fresh fish stock, (7fl ounce)
- 250 ml Double cream, (9fl ounce) Fresh flat leaf parsley Fresh basil Fresh chervil Butter Extra virgin olive oil Salt and pepper
Direcciones
- Peel and dice the shallots and garlic and saute/fry in a little pan with some butter. Add in the white wine and stock and reduce by half. Add in the cream and reduce. While cooking, cook the pasta in lots of boiling salted water and add in the salmon, scallops and season with salt and pepper. Drain off the pasta and finish the sauce with minced herbs and caviar. Place the tubes into a large bowl and add in the sauce over the top and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 879g | |
| Calories 1068 | |
| Calories from Fat 628 | 59% |
| Total Fat 70.84g | 89% |
| Saturated Fat 35.29g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 434mg | 145% |
| Sodium 1493mg | 62% |
| Potassium 1632mg | 47% |
| Total Carbs 19.8g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.38g | 1% |
| Protein 70.19g | 112% |
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