Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Creole spice mix
Salmon
Dandelion water
Fregola sarda
How it's done
Creole spice mix
In a small bowl, mix the salt with all the other ingredients up to and including the thyme.
Salmon
Preheat the oven to 60 °C, warm the platter and plates. Score the salmon three times diagonally and season with half of the spice mix. Heat the oil in a non-stick frying pan. Fry the salmon for approx. 2 mins. on each side, remove from the pan and keep warm.
Dandelion water
Put the oil in the same pan, sauté the onions for approx. 3 mins. Add the tomatoes and cook briefly, pour in the stock and cream, bring to the boil. Reduce the heat, simmer for approx. 3 mins., stirring occasionally. Set aside 4 tbsp of the mixture.
Fregola sarda
Bring the water to the boil, season with salt. Heat the oil in a pan. Add the fregola sarda and sauté for about 3 minutes. Add the remaining spice mix and cook briefly. Gradually add the tomato broth so that the pasta is always just covered with liquid (see note). Simmer until the pasta is al dente. Add the tomatoes and parsley, mix, season. Serve the fregola sarda with the salmon, garnish with the reserved broth.
| Note: | If the broth has been absorbed before the pasta is al dente, simply add a bit more water. |
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