Fettuccine and Salmon in Scotch Cream Sauce

[Joan]

Kind of like the one already posted, but here is this one.

Fettuccine and Salmon in Scotch Cream Sauce

1 cup whipping cream
1 cup milk
6 TB. unsalted butter
2 TB. minced shallots or green onions
1 1/2 TB. Scotch
2 1/2 TB. all purpose flour
1/2 lbs. smoked salmon, cut into 1/4" pieces
1 TB. finely chopped green onions
1 1/2 tsp. chopped fresh parsley
Pinch of white pepper
8 oz. fettuccine

1. Scald cream and milk in heavy medium saucepan. Melt butter in heavy large skillet over medium heat. Add shallots and saute 2 minutes. Remove pan from heat. Add Scotch and stir to blend. Return skillet to heat. Sprinkle flour over and stir until golden brown, about 2 minutes. Gradually whisk in cream mixture and cook until thickened, whisking constantly, about 5 minutes. Mix in salmon, green onions, parsley and pepper. Set aside.
2. Cook pasta, drain well. Transfer to bowl.
3. Rewarm sauce over medium heat, whisking constantly. Pour sauce over pasta; toss to coat. Serve immediately.

Source: Bon Appetit mag. 3/91 - Trattoria Mitchelli rest.- Seattle, Washington

 

[Timothy F. Lewis]

Looks great! Kind of like my dads finnan haddie.

 

[Joan]

Thanks Tim, hope you try it.

 

[Timothy F. Lewis]

I have some nice smoked whitefish in the fridge, if we don’t devour it as appetizers tonight I might try that tomorrow!

 

[Joan]

bump