Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fish Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Cooked and flaked salmon
1 oz Fresh sorrel (or spinach) *
2 oz Broccoli florets
8 oz Fresh spaghetti
Lemon juice and butter
2 tb Freshly grated Parmesan
*Note: Amount given for sorrel (or spinach) is for
trimmed weight.
Take some sorrel or spinach leaves and roll them up
tightly, a few at a time. Snip across with scissors
to make fine green ribbony shreds. Chop the broccoli
florets into very small pieces indeed, and bring a
large pan of salted water to the boil for cooking the
pasta.
Melt 2 oz butter in a flameproof casserole suitable
for bringing to table. Add the broccoli, stir to coat
with fat, cover with a lid and cook gently for just 1
minute. Add a very generous grinding of pepper, some
salt and 2 teaspoons lemon juice (or quite a bit more
lemon if using spinach). Shake the casserole to
distribute the flavourings, then scatter the flaked
fish over the broccoli but do not stir it in. Cover
and leave over very gentle heat for just 3 minutes or
so. Meanwhile cook the pasta.
Draw the casserole away from the heat. Add the well
drained pasta, the Parmesan and most of the sorrel or
spinach ribbons. Toss quickly, gently and thoroughly
so that every strand of pasta is anointed with butter
and prettily flecked with the pink and green of the
salmon and vegetables. Check the seasoning, sprinkle
the remaining ribbons of greenery over the top and
serve straight away, accompanied by wedges of lemon
instead of the ubiquitous bowl of grated Parmesan
cheese.
Source: Philippa Davenport in "Country Living", June
1987. Typed for you by Karen Mintzias
