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Catholic Recipe: Salmon Primavera with Lemon Butter Sauce

    INGREDIENTS

  • 12 oz Penne pasta
  • 4 oz broccoli, broken into small florets
  • 4 oz fine green beans, trimmed & halved
  • 4 oz asparagus tips, trimmed
  • 2 oz butter
  • 3 fl oz white wine
  • 2 tbsp sugar
  • finely grated rind and juice of ½ lemon
  • 2 tsp corn flour
  • salt and freshly ground black pepper
  • 10 oz fresh salmon, skinned, boned & cubed
  • Details

  • Serves: 4
  • Prep Time: 30
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy

This recipe takes its inspiration from Verona, where fish is fresh and plentiful.

DIRECTIONS

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.

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