Name: Leek and salmon fettuccine with lemon crumb
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Leek and Salmon Fettuccine with Lemon Crumb; 375 gram fettuccine; 40 gram butter, chopped; 2 leeks, trimmed, sliced; 2 garlic cloves, sliced; 1 cup white wine; 3/4 cup vegetable stock; 1/2 cup frozen peas; 2 200g skinless salmon fillets; Lemon crumb; 10 gram butter; 2/3 cup fresh breadcrumbs; 1/4 cup finely chopped parsley; 2 teaspoon lemon zest

Leek and salmon fettuccine with lemon crumb

A leek and salmon fettuccine with lemon crumb that will ensure an appetising meal

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

Leek and Salmon Fettuccine with Lemon Crumb

375 gram fettuccine

40 gram butter, chopped

2 leeks, trimmed, sliced

2 garlic cloves, sliced

1 cup white wine

3/4 cup vegetable stock

1/2 cup frozen peas

2 200g skinless salmon fillets

Lemon crumb

10 gram butter

2/3 cup fresh breadcrumbs

1/4 cup finely chopped parsley

2 teaspoon lemon zest

Method

Leek and Salmon Fettuccine with Lemon Crumb

1.In a saucepan of salted boiling water, cook pasta following packet instructions. Drain, keep warm.

2.In a large heavy-based frying pan, melt butter on medium. Sauté leek and garlic for 3-4 minutes, until almost tender. Add wine, then simmer until wine has almost evaporated.

3.Stir in stock and peas, then bring to simmer. Place salmon pieces on top of leeks in pan. Season. Cook, covered, for 4-5 minutes, until salmon is just cooked through.

Lemon crumb

4.In a small frying pan, melt butter on high. Sauté breadcrumbs for 2-3 minutes until golden and toasted. Cool. Stir parsley and zest through and season.

5.Flake salmon through leek mixture. Add pasta and gently toss through. Sprinkle with lemon crumbs to serve.