Fettuccine pasta with salmon and mushrooms
6 servings
60 minutes
Fettuccine pasta with salmon and mushrooms is a refined dish of Italian cuisine that combines the tenderness of fish, the creaminess of cream, and the rich flavor of parmesan. Fettuccine, a traditional wide noodle, beautifully absorbs the aromatic sauce, turning each bite into a harmony of flavors. Salmon adds richness to the dish, mushrooms provide earthy notes, and garlic adds spiciness. This dish was born in the cozy atmosphere of Italian restaurants where simplicity and quality of ingredients are valued. It can be served as a festive treat or as an elegant dinner. It pairs perfectly with white wine and fresh herbs. The aroma of fresh basil adds the finishing touch, making each serving worthy of the best traditions of Mediterranean gastronomy.
1
Put water to boil for fettuccine. It should be salted immediately. You can add a tablespoon of olive oil to the water.
2
The fish should be separated from the skin, cut into cubes with edges of 50–150 mm, and if possible, freed from bones.
- Salmon: 400 g
3
Cut the mushrooms into cubes of 25–50 mm.
- Champignons: 200 g
4
Usually by the time the fish and mushrooms are chopped, the water will boil. Cook the fettuccine as instructed on the package.
- Fettuccine pasta: 400 g
5
Sauté the mushrooms in butter until a golden crust forms.
- Butter: 40 g
6
Add fish to the mushrooms and fry until the fish turns light pink, which will take about 5 minutes.
- Salmon: 400 g
7
Pour cream over the fish with mushrooms. Bring the sauce to a boil and cook for a minute.
- Cream 20%: 400 g
8
Add cheese to the boiling sauce and stir. Then simmer the sauce for a couple more minutes.
- Parmesan cheese: 100 g
9
Add crushed garlic, salt, and seasoning to taste to the prepared sauce.
- Garlic: 3 cloves
10
Place the fettuccine on the plate first, then add the sauce. You can garnish with herbs, basil is perfect for this.