Whole wheat pasta coated in a fondue of leeks, fresh salmon, and cancoillotte, simply seasoned with lemon and dill.
Ingredients
- 180 g whole wheat pasta
- 250 g fresh leeks
- 240 g skinless fresh salmon
- 40 g plain cancoillotte
- 1 piece lemon
- 4 sprigs fresh dill
- 50 ml water
Method
- Remove the base and the dark green part of the leeks. Slit the white parts lengthwise, rinse them carefully between the layers, then thinly slice them.
- Place the leeks in a large sauté pan with the water. Cover and sweat over low heat, without browning, stirring regularly. They should become very tender and almost candied. Add a small splash of water during cooking only if the sauté pan dries out.
- Meanwhile, bring a large pot of water to a boil. Cook the whole wheat pasta according to the package instructions, until al dente.
- Dice the salmon into even pieces. When the leeks are perfectly tender, add the salmon to the sauté pan and continue cooking over low heat, stirring gently, just long enough for the pieces to become opaque on the outside while remaining tender.
- Reserve a little of the pasta cooking water, then drain the pasta. Immediately add it to the sauté pan and gently toss with the leeks and salmon.
- Remove the sauté pan completely from the heat. Fold in the cancoillotte and stir gently until it is warm, fluid, and evenly distributed. If necessary, loosen the sauce with a little of the reserved cooking water.
- Squeeze a splash of lemon juice over the pasta. Pick the dill leaves, add them, then carefully toss one last time.
- Serve immediately in warm bowls to maintain the supple, creamy texture of the cancoillotte.
Nutrition
Per serving
- Energy
- 655.2 kcal
- Protein
- 39.79 g
- Carbohydrate
- 75.25 g
- Fat
- 20.2 g
- Fibre
- 9.5 g
- Calcium
- 85.34 mg
- Iron
- 2.39 mg
- Magnesium
- 75.57 mg
