This pasta dish is both easy and quick, and the addition of a wheat beer gives it a nice depth of flavor. Of course, you should also drink wheat beer with it.
Beer Suggestions: Erdinger - Weissbier (currently not part of our range) or d'Acouffe - Chouffe Blance (Witbier)
Salmon Pasta (for 2 people – but can easily be doubled)
(takes about 30 minutes)
300 g salmon fillet with skin side
250 g fresh pasta (fettucine)
2 (large) tablespoons butter
2 dl freshly grated Parmesan cheese
1 ½ dl cream
1 ½ dl beer (wheat beer - weissbier or witbier)
2 cloves garlic - finely chopped
1 leek, cut into thin slices
½ lemon
2 dl peas
1 handful of broadleaf parsley (leaves only – for garnish)
How to do it:
Start by preheating the oven to 180 degrees on fan mode.
Season the salmon with salt and pepper and place the salmon in an ovenproof dish and heat for 20 minutes, skin side down.
Sauté the garlic and leeks in a pan with a little oil until translucent. Add the parmesan cheese, lemon juice, beer and cream and reduce the heat to a simmer.
Cook the pasta al dente according to the instructions on the package.
Pour the pasta into the pan and stir everything together. Let it sit for a few minutes.
Add the peas and remove the dish from the heat.
Place the pasta on a couple of plates and place a piece of salmon fillet on top. Garnish with parsley and sprinkle with a little more Parmesan cheese if desired.
Serve with a wheat beer, of course.
Well done.
Recipe from www.danevore.com