Description
The pasta sauce with a combination of fish, cheese and mushrooms - perfect. The dish may not turn out tasteless. Pasta light shades of salmon look luxurious, but if you take the black pasta colored with cuttlefish ink, it will be more appropriate white fish. The choice is yours.
Ingredients
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Pasta
400 g
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Fish fillets
400 g
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Mushrooms
200 g
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Dry white wine
0.5 cup
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Blue cheese
70 g
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Cream
150 ml
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Olive oil
2 Tbsp
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Black pepper
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Salt
-
Paprika sweet
Cooking
For pictures of the required products. The day was unusually gloomy, and everything looks a bit sad, but it does not hurt to cook really delicious pasta.
Mushrooms wipe with a damp cloth, to remove the legs (they are needed), and hats cut into thin slices. Trout fillet (can salmon, chum salmon) cut into small cubes, cheese mash with a fork. The photo is of a glass of wine, which did not find place in the first picture.
In a deep frying pan in a little olive oil on high heat fry the mushrooms for 5 minutes.
Pour into the pan with the mushrooms, the wine, over high heat to evaporate it by half.
Then, when the wine is evaporated, add the fish. Cook, stirring occasionally, 5 minutes. Remove from heat.
Pour into small pot or saucepan the cream and put on medium heat, warm a couple of minutes, add cheese and stir, bring until smooth, 2-3 minutes. The thickness of this sauce and the degree of spice can be adjusted. If the sauce seems too thick, add cream or milk. The more sauce and cheese, the brighter the flavor and the saltier it will be, so salting it is not necessary.
Add the creamy cheese sauce in the pan with salmon and mushrooms, pepper, heat for a minute or two.
In boiling salted water boil the tagliatelle, drain in a colander and shake a few times.
Then put in sauce pan, stir and cook for another 2-3 minutes.
Here and ready! Tasty, appetizing, flavorful! I invite you to try. Bon appetit!
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