Spaghetti with Salmon al Cartoccio (ITALY)




  • 4 salmon fillets, skinless
  • 0,66 lb spaghetti
  • 0,22 lb Crème fraîche (fresh cream)
  • 0,84 oz soy sauce
  • 0,44 lb frozen peas
  • 1 teaspoon dried herbs (herbes de Provence)
  • Zest of a lemon

The oven is heated to 392 degrees. 4 pieces of baking paper 11,81x17,71 inc  in size are cut.naturally fermented soy sauce, cream, lemon zest and half of the herbs in a small bowl. Boil water in a large pot, add plenty of salt, and cook the spaghetti for just 5 minutes - then they will be fully cooked in the oven. The spaghetti is drained, 100 ml of cooking water is separated.

Spaghetti and frozen peas are mixed in a large skillet with the cooking water and cream. The starch in the cooking water allows the sauce and spaghetti to mix better. Spaghetti is distributed on four pieces of parchment paper, salmon fillets are placed on top of the pasta and the remaining herbs are sprinkled. Wrap the spaghetti and salmon tightly in baking paper so that no steam escapes. The packages are placed on a rimmed baking sheet and baked in the oven for 12 minutes. Serve immediately and open spaghetti salmon packets at the table.

ENJOY YOUR MEAL
 

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