Description
As it turned out, the orange goes well not only with desserts and meat dishes, but... with pasta! Yes, if the usual sauces like "Bolognese& amp;quot; already fed, you can try orange sauce. Of course, it needs at least love oranges, and even better - cooking experiments ;) I love both, so I invite you to watch and hope that there will be fans of this unusual, bright and flavorful dishes!
Ingredients
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Salmon
3 piece
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Pasta
300 g
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Orange
3 piece
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Orange juice
500 ml
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Soy sauce
2 Tbsp
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Cream
200 ml
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Chili
-
Butter
30 g
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Seasoning
Cooking
Immediately say, that I was making 2 fish fillets, but the sauce in the end would be enough for 3 servings, so in the recipe I pointed out all for 3 servings. Before the main manipulations butter must be finely cut and put in the freezer, it should be frozen, not from the fridge.
Salmon fillet with pepper and salt, optional drizzle with lemon juice. Now let's leave it aside.
Orange (1 piece) thoroughly wash and wipe with a paper towel, take off with a peel (very easy to do this with a peeler).
Pour the resulting peel with boiling water and leave for 30 seconds and then drain off the water.
Cut the peel into thin stripes.
The remaining peel from the oranges peel (including white skin) and cut into small pieces (that means, this includes orange peel + 2 orange).
Chili pepper wash, dry and finely chopped (here I advise to be guided by personal preference). NOTE: best to use gloves and glass cutting Board, because when cutting you are gonna wash the pepper neither with arms nor with the Board. If you did not use gloves, you need to be very careful, in no case do not RUB the eye!
Meanwhile fillet to put in the oven. I baked the fish in a mini-oven at 220 C, the regime "above and below", about 15 minutes. At the same time, you can already start the water for pasta.
This step is passed, all those who used store-bought juice. I decided to make juice myself, simple ways we are not looking for:) it took me exactly 7 oranges. By the way, the first time I took a blood orange and was very impressed with his unusual color :) by the Way, if you have decided not to use store-bought juice, the fish (and pasta), you can start cooking after this step.
It was obvious now why he's "bloody" :)
In General, everything that was before - only training. Basic steps in the preparation of just two. First in a pan pour the juice and adding the zest. Cook until until the liquid is reduced in 2 times. I cooked on high heat. Don't worry, there will be a lot orange foam:)
Add the cream, soy sauce, chopped chilli and orange. Turn off the stove. Add the butter and leave the sauce to reach already turned off the burner for about a minute, mix well. It turns out the sauce is such an interesting color.
The finished pasta (al dente) place the fish (I had pre-divided the fish into small pieces) and generously pour orange sauce. The aroma is simply amazing! And the taste... the taste is very delicate, sweet, creamy with citrus notes (soy sauce is not felt, but obviously mutes the sweetness and adds an interesting flavour), which, combined with the fish - just a feast for my taste buds :) Great dish for a romantic dinner (assuming that your spouse is ready for this kind of combinations) ;)
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