Linguine with Salmon, Fennel & Citrus Velouté
Velouté stands among the five great mother sauces of French cuisine – a foundation of elegance and technique. This is a thoughtful take on a traditional velouté, complementing the delicate richness of smoked salmon. Buttery and smooth, lifted with a gentle note of citrus, and perfectly paired with al dente Golden Ravioli Linguini.
This dish has a relatively short preparation time, and is focused on quality ingredients. Seasonal fennel lends a subtle sweetness and aromatic depth, making this an ideal recipe to prepare while it is at its best.
To complete the dish, in place of cheese – traditionally avoided in seafood pasta — a herbed pangrattato provides a beautifully balanced finish. Translating simply as “breadcrumbs,” pangrattato offers far more in character. Lightly toasted with fragrant herbs and a drizzle of fine extra virgin olive oil, it delivers a golden, crisp accent that enhances every mouthful.
A recipe to savour, and to return to.
Buon Appetito.
Recipe and Photography by Anita Parise
Ingredients
- 500gms Golden Ravioli Linguini
- 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)
- A sprig of dill
- 3 tbs of thickened cream
Method
- Bring a large pot of well-salted water to the boil. While it heats, prepare your ingredients.
- Finely slice the fennel (not too thinly, so it retains texture), cut the smoked salmon into 1cm strips, grate the lemon zest, and pick the dill — reserving one tablespoon for the sauce and the remainder for garnish.
- In a medium saucepan over moderate heat, melt the butter until just foaming. Add the flour and whisk to form a smooth roux, cooking until pale golden. Keep the heat controlled to avoid colouring too quickly.
- Gradually whisk in the stock until smooth and velvety. Stir through the cream and lemon zest, then season lightly with salt and white pepper.
- Cook the linguine for 3–4 minutes, or until al dente.
- Meanwhile, add the fennel and dill to the velouté and cook gently for around 3 minutes until slightly softened. Fold through three-quarters of the salmon, then remove from the heat. The sauce should coat the back of a spoon (nappe consistency).
- Drain the pasta, reserving a little cooking water if needed. Toss the linguine with some of the velouté, then divide between plates and finish with the remaining sauce and salmon.
- For a simple pangrattato, heat olive oil in a frypan, add breadcrumbs and chopped herbs, and cook until golden and crisp, tossing frequently. Scatter over the pasta to serve.
