Catholic Recipe: Salmon Primavera with Lemon Butter Sauce
This recipe takes its inspiration from Verona, where fish is fresh and plentiful.
To serve: fresh chervil leaves
1. Cook pasta according to pack instructions, adding vegetables halfway through cooking.
2. Meanwhile, melt butter in a small saucepan and stir in wine, sugar, lemon rind and juice. Cook over a low heat stirring occasionally until the sugar has dissolved.
3. Mix cornflour with 3 fl oz cold water and stir into the lemon mixture. Bring to the boil stirring continuously until thickened slightly. Season to taste. Stir in salmon, cover and simmer for 5-6 minutes.
4. Drain pasta and vegetables then toss with lemon butter mixture and salmon. Heat through, sprinkle with chervil and serve hot or cold.