Recipe for Salmon in a White Wine & Dill Sauce with Linguini
Looking for a memorable seafood pasta? Here's a wonderful, long-time favourite.
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Cooking tools:
- Saucepan
- Pot
- Nonstick skillet
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Ladle
- Tongs
- Colander
- Stove
- Whisk
- Kitchen scale
- Wooden spoon
- Serving platter
- Spoon
- Grater
- Mixing bowl
Ingredients
- 175ml dry white wine
- 1 shallot, finely chopped
- 3 cracked black peppercorns
- 4 dill stems
- 1 bay leaf
- 200ml fish stock, chicken stock (or Marigold bouillon)
- 250ml cream
- 2 tbsp chopped dill, plus extra for serving
- good squeeze lemon juice
- 800g salmon
- 1 tbsp olive oil, for cooking the salmon
- 75ml “Noilly Prat”* or other dry vermouth (optional)
- 280g tagliatelle
- a generous knob of unsalted butter, for tossing with the pasta
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