Tag Archives: pasta

Spaghetti with pan fried salmon,dried mushroom chips & tarragon sauce


2 x 200 gr salmon fillets

2 shallots (finely chopped)

1 garlic clove (finely chopped)

50gr of dried porcini mushrooms

100gr of spaghetti pasta

Salt , pepper & tbs of olive oil

1 tbs of creme fraiche

1 large sprig of fresh tarragon (leave some to garnish )

1 handful of parsley

1 lemon

1 caper berry or 1 tbs of capers

1 tbs of unsalted butter

100ml of white wine


Firstly we need to make a mushroom stock out of our dried mushrooms.  Use 300ml of boiling water on top of the dried mushrooms and set it aside for mushrooms to soften a little. In about 20 min you will have a dark brown mushroom stock. After 20 min separate the mushrooms from the stock.

Now lets cook salmon. Season with salt & pepper and cook it skin side down most of the time (about 2-3 min) only turn once and cook for 1 more min. Don’t worry if salmon doesn’t look fully cooked as it will go to the sauce at the very end of cooking to finish off.

I used the second skillet to cook my dried mushroom with a little of of butter & olive oil until they became crispy. Then remove them onto the paper towel.

Let’s cook the shallots and garlic  in the same pan the one we cooked the fish in and sauté until they become translucent and add the wine to de-glaze the pan. Let wine evaporate for a min and add mushroom stock, finely sliced caper berry and chopped tarragon . Cook it on a medium heat and reduce it by half. It will take 10-15 min.

In a meantime lets cook the pasta. Please follow pasta cooking instructions as one pasta cooks more than other. Cook it al dente so it still got a bite to it as it will go to the sauce at the very end.

When  mushroom stock has reduced  to your liking ( it depends on how much sauce you want to have with your pasta) taste it for seasoning and add salt & pepper if need be. Add tbs of creme fraiche and turn of the heat. Take cooked salmon and break it apart to smaller pieces and transfer it to the sauce together with pasta and parsley. Pasta will absorb some the sauce.

Serve it in a plate of your choice together with wedge of lemon and cooked mushrooms.

Bon appetit:)


Dried mushroom risotto


INGREDIENTS (for 2 people):

  • 2 shallots (finely chopped)
  • 2 springs of thyme
  • 100ml of white wine
  • 50 gr of dried mushroom (I use boletus. Can be replaced by porcini)
  • 150gr (or cup) of risotto rice (Carnaroli or Arborio rice)
  • Chicken stock (800ml)
  • Parmesan cheese .
  • Salt, pepper & olive oil
  • A knob of butter (about 50 gr)
  • Parsley


Prepare mushrooms first. Add mushrooms into a bowl and pour over some boiling water (about 200ml). Leave it for about 10-15 min for mushrooms to soak up some oh the liquid. Water becomes dark brown colour. Take the mushrooms out and chop them into smaller pieces. Do not discard the water. Add it to the chicken stock.

Heat a pan on medium heat. Add olive oil and shallots and cook them until translucent for about 5 minutes. Add the rice and lightly toast them until they become sticky when squeezed between the fingers (warning: they are very hot when doing that!). Add the wine and let it evaporate for about a minute. Now add the mushrooms, season it with salt and pepper and add a ladle of warm chicken stock into the pan(Keep stock on simmering at all times!). Continue to stir the rice until they absorb the liquid, then add another ladle.(Continuous stirring helps the rice to release its starch what gives risotto a creamy texture) Keep doing it for about 20 min until the rice still has the bite to it (not chalky) and not mushy(Italians call it al dente). At the very end of the cooking add parmesan cheese, thyme leaves and butter. Stir it well. Add last ladle of stock, cover the pan and leave it to rest for about 5 min. Risotto must have a liquid – runny texture. Add parsley to garnish and eat straight away:)

Bon appetit.:)