Fettuccini with salmon

Prepare ingredients: fine chop the scallions (white and green parts); remove lemon and orange peel (without the white part); Grate ginger; chopping diced onion; grated Parmesan cheese; Fine chop the scallions. Divide the wine into 3 parts: 1 part will be to bake salmon and 2 parts will be for the sauce.

For salmon: Preheat oven to 180 ° C. In a bowl put the butter at room temperature and work with a fork so as to make it more manageable and mix with the grated orange, lemon and ginger. Add touches of pepper and thyme. A can cover with foil. Riding up and put salmon on the surface pieces of flavored butter, a little salt, pepper and scallion pieces. Finally sprinkle with wine destined for this. Carry oven 12 minutes if you prefer red and 15-20 if you like it cooked. You can also add the lemon drops out. Crumble and set aside.

Uncooked pasta to the dente.

For the sauce that goes with pasta: mix the salmon pre-shredded with half the cream and stir well. In a pan slowly add the onion oil. Add the white wine and cook for 1 single minute to evaporate the alcohol. Add the remaining cream and cook 3 minutes on high heat, so as to concentrate a little cream. Spicing.

At the last moment, add the scallions, shredded salmon and Parmesan cheese, leaving a little for garnish.

Serve mixed with previously cooked fettuccine and garnish with Parmesan on top.

Jesus and Tere Gutierrez. Adapted. Photography: Catalina Riutort