Last night I didn't know what to do with a very good piece of left over fish and knew I couldn't reach friend Cindy in Alaska for pointers. So, I turned to the ever trustworthy internet for guidance. After sifting through lots of ideas, mostly for croquettes which I knew would not be received well, I found a recipe that sounded good and for which I, surprisingly, had all the ingredients on hand. It turned out to be a real find--good enough to feel the need to share. So here it is--straight from Gourmet by way of Recipezaar.
CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE
1 onion chopped
1 TBS olive oil
3 cups chicken broth
1 cup heavy cream
1/3 cup vodka
1/2 tsp salt
1/2 cup dill, chopped (I cut back on this)
1 1/2 tsps. lemon zest
2 TBS lemon juice
1/4 teaspoon pepper
2 cups salmon-flaked (or whatever you have)
10 ounces capellini (angel hair)
- In a large saucepan cook onion in the oil, over medium heat until soft (5-8 minutes)
- Add broth, cream, vodka and salt and bring to a boil over medium high heat, stirring occasionally until sauce is reduced to 2 cups (45-60 minutes)
- Remove from heat and still in dill, lemon zest, juice and pepper. Reserve 1/2 cup of sauce.
- Add salmon to saucepan and cook over medium low heat until fish is heated through (2-4 minutes.)
- Meanwhile cook pasta according to package directions.
- Reserve 1/2 cup pasta water; drain pasta
- Return pasta to pot and toss with reserved sauce and cooking water (I just did this in the bowl.)
- Put pasta in large bowl and spoon fish sauce over top; toss before serving.
Well, since writing this, I enjoyed some left over left over so--a picture.
Hope you like this as much as we did. Let me know.