Pasta and Salmon Small Gratins
Ingredients
- Ingredients
- 400 grams macaroni
- 600 grams Wild salmon
- 500 grams button Mushroom
- 1 Tbsp Pastry flour
- 1 lemon (organic)
- salt
- peppers
- 2 Tbsps clarified butter
- 4 Tbsps olive oil
- 4 Tbsps Basil pesto (from a jar)
- ½ bunch Wild garlic
- 1 Tbsp Pine nuts
- 2 sprigs Basil
- 2 Tbsps Parmesan (grated)
Preparation steps
Rinse and pat dry lemon, cut lengthwise into 6 wedges, squeeze juice from 2 wedges. Cut salmon into about 2-2.5 cm (approximately 3/4-1 inch) cubes and sprinkle with lemon juice.
Clean mushrooms and cut into thin slices, sprinkle with flour.
Cook pasta in plenty of boiling salted water until al dente.
Heat 1 tablespoon of butter and 1/2 tablespoon of oil in two pans. Saute mushrooms in one pan, stirring, until mushrooms brown. Cook salmon for a few minutes or until ready in the second pan. Place pesto in a blender, add oil, pine nuts and wild garlic and puree finely, season with salt and pepper. Rinse and shake dry basil.
Drain pasta and combine with pesto. Shape into nests and place into small gratin pans. Spread salmon and mushrooms on top and sprinkle with Parmesan. Bake in preheated oven t 250 °C (approximately 475 °F) for about 5 minutes. Remove from the oven and garnish with basil and lemon wedges. Serve.
