Thursday, 29 March 2012

Recipe - Salmon and Vodka Pasta

There is a little bottle of rum and a little bottle of vodka in my recycle bin. But they are not traces of non-sensible. The first half of the vodka was used in the recipe I'll share later in this post. The first part of the rum was drunk with some hot milk and sugar. Like a grown up child's drink. Incidentally, it was that very drink that set about a chain of unexpected events that led me to be drinking rum and milk with the same companion some weeks later. The rest of the rum was promised to a friend who kindly let me sleep on a water bed on his floor for five nights despite the fact that it meant being rudely awoken at 6.55am every morning. Unfortunately, after finishing off the remains of the vodka over a game of Catan, that didn't seem so important anymore. Still, I insisted upon buying him more rum because 'we always drink rum when we're in London'. I probably said it in quite a posh way because my voice gets more posh when I drink. That lead to my Northern friend remarking upon how pretentious I sounded. She was so right. But we DO always drink rum when we spend time together in London! In Farringdon, it was with ginger beer and lime and Derek the housemate. Over Christmas, we failed to nog some and that led to the egg parlour. Here's what we did with it this time! I'm pretty sure we did different quantities though.
Salmon and Vodka Pasta Sauce, based upon this
1 onion, chopped
4 garlic, chopped
6 tomatoes, chopped
2 courgettes, sliced into half moons
100ml vodka
1 tbsp tomato purée
6 fillets of skinless, boneless salmon, chopped into bite size pieces
150ml double cream
Juice of half a lemon
Generous handful dill, finely chopped
Salt and pepper

Fry the onion, garlic and courgette in a generous amount of olive oil on a medium high heat until the onions are translucent and soft, about ten minutes.
Add the chopped tomatoes and fry for another five minutes.
Turn the heat up to high, add the vodka and let the alcohol evaporate off, about 3 minutes.
Add the tomato purée and cook for a further five minutes.
Add the cream and salmon and season generously.
Let simmer for five minutes or so, until the salmon is cooked.
Toss the sauce with the pasta, squeeze in the lemon and stir in the dill.
(Hey, look! It's one of the balls from my tent!)
This was served with a kilogram of farfalle that was intended to make eight portions and probably did except that by the third game of Catan, it was all gone.

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