Linguine with Salmon, Fennel & Citrus Veloute
Styling: Anita Parise
Blog: Anita Parise
Photography & Video: Anita Parise
Recipe & Inspiration: The GR Club Long Table Event and creamy veloute!
Hello GR Fans! It’s been a while since I last blogged, but here I am and boy do I have a treat for you! If you were lucky enough to attend our Festa at the end of last year at Henry on Eighth, then you might remember the amazing main meal you were served. If you missed out, don’t despair – I have recreated a version of that dish. Honestly, I think it comes pretty darn close to what we were served that night … and let me tell you … it is delicious!
Veloute is one of the 5 main ‘mother’ sauces of the French cuisine. For this veloute recipe I have chosen not to use a textbook version but rather my own, which I think works perfectly with the smoked salmon. Believe it or not, I am not a salmon lover at the best of times, however when I tried it in this dish I became a convert! The delicate flavour of the salmon accompanied by the buttery, smooth, citrus veloute and perfectly al dente GR linguini transported me back to that night.
You might think that this recipe sounds complicated but let me assure you that it is a relatively quick and easy meal to prepare. Seasonal, fresh and good quality ingredients as always are a must and given that fennel is in season right now, what better time to try and recreate it.
To jazz up this dish I recommend having a nice textural element. Typically, you don’t have cheese as an accompaniment atop of seafood pasta, so in this instance I created a version of pangrattato. Simply translated, pangrattato means breadcrumbs … but ordinary breadcrumbs they are not. I added a mixture of herbs to complement the dish and fried them with the tiniest amount of good quality extra virgin olive oil to provide a delightfully herby, golden crumb to adorn your pasta with.
I highly recommend you give this recipe a go, you will not be disappointed!
Ciao for now and Buon Appetito,
Anita, Renee and the GR Team
Ingredients
- ½ bulb of fennel, thinly sliced
- 200g of good quality smoked salmon, sliced
- ¾ of grated lemon rind
- 3 tbs of butter
- 3 tbs of plain flour
- White pepper and salt to taste
- 500ml of clear stock (we used chicken stock as per brodo di pollo three ways recipe)
- A sprig of dill
- 3 tbs of thickened cream
- 500gms GR Linguini
Method
- Place a large pot of salted water on to the boil. In the meantime, prepare the rest of your ingredients so they are ready to go.
- Shave or cut the fennel finely – but not paper thin otherwise it will disappear in the sauce. Also slice the salmon into small strips (approximately 1cm wide strips).
- Grate the lemon and set aside. Next, de-frong the dill so you have about a tablespoon for the sauce and the rest for garnish.
- Place a medium sized saucepan on a medium burner and add the butter. Melt this down until it starts to bubble – be careful not to take this too far as it will colour and burn very quickly.
- Add the flour to create a roux. Whisk this until it has fully incorporated with the butter and starts to both thicken and bubble and turn a blonde/slightly golden colour. Again be cautious that the heat is on medium-low and that it does not burn.
- Slowly add the stock and whisk until you have a silky smooth consistency. When the stock has been mixed through, add 3 heaped tablespoons of thickened cream and the lemon zest. Add a pinch of salt and white pepper and whisk again until all ingredients have combined.
- Buy this stage, the salted water should be boiling. You can now add the linguine and cook for 3-4 minutes or until al dente.
- While the linguine is cooking, add the fennel and dill to the veloute. Turn the heat right down and cook for 3 minutes until the fennel has softened slightly. Add in ¾ of the salmon and stir. Remove from the heat. To check the veloute is ready, run your finger down the back of the spoon ... if you end up with a clear line own the middle then you have achieved "nappe" consistency.
- Drain the pasta, reserving some of the water incase your sauce is slightly too thick - this is a great way to thin it out a little.
- Add some of the veloute to the drained linguine to coat. Divide amongst plates and spoon the remaining salmon and veloute over the top – serve immediately.
- For that extra wow factor you can make a simple pangrattato. Generously splash some olive oil in a frypan, add ½ cup of breadcrumbs and about ¼ cup of chopped herbs (we used parsley and dill). Fry the crumbs in the oil with the herbs until the crumbs turn a golden colour. You will need to keep tossing the mixture to ensure even cooking and that it doesn't burn.
- Scatter this over the top and you have a cracking dish that will please even the fussiest critics!
