Spaghetti with salmon & sorrel (or spinach)
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Spaghetti with salmon & sorrel (or spinach)
  Spaghetti    Salmon    Spinach    Seafood    Pasta  
Last updated 6/12/2012 1:23:57 AM. Recipe ID 57283. Report a problem with this recipe.
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      Title: Spaghetti with salmon & sorrel (or spinach)
 Categories: Seafood, Pasta
      Yield: 2 Servings
      4 oz Cooked and flaked salmon
      1 oz Fresh sorrel (or spinach) *
      2 oz Broccoli florets
      8 oz Fresh spaghetti
           Lemon juice and butter
      2 tb Freshly grated Parmesan
  *Note: Amount given for sorrel (or spinach) is for trimmed weight.
  Take some sorrel or spinach leaves and roll them up tightly, a few at
  a time.  Snip across with scissors to make fine green ribbony shreds.
  Chop the broccoli florets into very small pieces indeed, and bring a
  large pan of salted water to the boil for cooking the pasta.
  Melt 2 oz butter in a flameproof casserole suitable for bringing to
  table. Add the broccoli, stir to coat with fat, cover with a lid and
  cook gently for just 1 minute. Add a very generous grinding of
  pepper, some salt and 2 teaspoons lemon juice (or quite a bit more
  lemon if using spinach). Shake the casserole to distribute the
  flavourings, then scatter the flaked fish over the broccoli but do
  not stir it in. Cover and leave over very gentle heat for just 3
  minutes or so. Meanwhile cook the pasta.
  Draw the casserole away from the heat.  Add the well drained pasta,
  the Parmesan and most of the sorrel or spinach ribbons. Toss quickly,
  gently and thoroughly so that every strand of pasta is anointed with
  butter and prettily flecked with the pink and green of the salmon and
  vegetables. Check the seasoning, sprinkle the remaining ribbons of
  greenery over the top and serve straight away, accompanied by wedges
  of lemon instead of the ubiquitous bowl of grated Parmesan cheese.

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Recipe ID 57283 (Apr 03, 2005)

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