Pappardelle with salmon and broccoli



  • Pappardelle 90 gr
  • Mild-cured salmon 75 gr
  • Fish broth 150 ml
  • Cognac 10 ml
  • Broccoli 120 gr
  • Broccoli cream 35 gr
  • Confit tomatoes 60 gr
  • Cloves of garlic 2
  • Chopped onion 20 gr
  • Butter 10 gr
  • Parsley 3 gr
  • Rosemary
  • Thyme
  • Olive oil
  • Salt
  • Pepper



Cooking broccoli cream

Take 100 gr of broccoli and cook in a salted water until ready.  After that put broccoli in water with ice. Blend in a glass with water, in which it was cooked. Add olive oil.

Cook pappardelle.  Heat broccoli cream in a stewpot, fry segments of broccoli. Fry also chopped onion with olive oil, garlic and thyme, add 1/3 smoked salmon fillet, pour cognac,  flambé and pour fish broth, add salt and pepper.  Add cooked papardelle, whisk until desired consistency, add skinless confit tomatoes, 2/3 salmon fillet, butter and olive oil. Lay out cream, pasta with salmon and finely chopped broccoli on a plate. Decorate with parsley, sprinkle with pepper and olive oil. The dish is ready.  Bon Appetit!

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