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Creamy Noodles with Basil Garnished with Salmon and Caviar https://www.metro.ca/userfiles/image/recipes/Pates-cremeuses-basilic-saumon-caviar-3787.jpg PT10M PT20M PT30M
Preheat the oven to 400°F/200°C.In a large casserole filled with boiling water, cook the linguini «al dente» according to directions on the package. Drain and reserve.Place the salmon filets on an ovenware plate and sprinkle lightly with olive oil, salt and pepper. Cook in the oven 8 to 10 minutes.Meanwhile, in a large kettle, heat the béchamel sauce until it is simmering lightly. Add the cheese, basil, salt and pepper. Set aside hot.Add the noodles and pine nuts to the hot sauce. Mix.Place noodles in four deep dishes, add a salmon portion. Add the rest of the sauce and garnish with salmon caviar and basil leaves. Serve immediately.Please note: Don't rinse the noodles after cooking so that the sauce will stick to them. If the sauce is too thick, dilute it with a little milk.
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1 lb (454 g) linguini 12 oz (360 g) skinless salmon filets 1 Tbsp. (15 mL) olive oil milled salt and pepper to taste 2 cups (500 mL) prepared bechamel sauce 1/2 cup (125 mL) 1 year old cheddar cheese, grated 1/4 cup (60 mL) fresh basil leaves, coarsely chopped 2 Tbsp. (30 mL) whole pine nuts, roasted 1/4 cup (60 mL) salmon caviar a few leaves of basil
Creamy Noodles with Basil Garnished with Salmon and Caviar

Creamy Noodles with Basil Garnished with Salmon and Caviar

Rate this recipe
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4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    linguini
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    ANNIE’S PASTA DINNER

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    2 for/ $5.00

    340 - 375 g SELECTED VARIETIES


  • 12 oz
    (360 g)
    skinless salmon filets
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    ATLANTIC SALMON OR ICELANDIC COD PORTIONS

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    ATLANTIC SALMON OR ICELANDIC COD PORTIONS

    ATLANTIC SALMON OR ICELANDIC COD PORTIONS

    2 for/ $9.00

    113 g


  • 1 Tbsp.
    (15 mL)
    olive oil
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  • milled salt and pepper to taste
  • 2 cups
    (500 mL)
    prepared bechamel sauce
  • 1/2 cup
    (125 mL)
    1 year old cheddar cheese, grated
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    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

    $7.49 ea.

    170 - 175 g, SELECTED VARIETIES


    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

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    1/2 Price
    Castello Tickler Cheddar OR Danish Fontina

    Castello Tickler Cheddar OR Danish Fontina

    Deli Cut, Prices As Marked


    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    $15.99 ea.

    400 g


  • 1/4 cup
    (60 mL)
    fresh basil leaves, coarsely chopped
  • 2 Tbsp.
    (30 mL)
    whole pine nuts, roasted
  • 1/4 cup
    (60 mL)
    salmon caviar

  • a few leaves of basil
Imprimer ma sélection

Preparation

Preheat the oven to 400°F/200°C.

In a large casserole filled with boiling water, cook the linguini «al dente» according to directions on the package. Drain and reserve.

Place the salmon filets on an ovenware plate and sprinkle lightly with olive oil, salt and pepper. Cook in the oven 8 to 10 minutes.

Meanwhile, in a large kettle, heat the béchamel sauce until it is simmering lightly. Add the cheese, basil, salt and pepper. Set aside hot.

Add the noodles and pine nuts to the hot sauce. Mix.

Place noodles in four deep dishes, add a salmon portion. Add the rest of the sauce and garnish with salmon caviar and basil leaves. Serve immediately.

Please note: Don't rinse the noodles after cooking so that the sauce will stick to them. If the sauce is too thick, dilute it with a little milk.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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