Eigenschappen
Bereidingstijd: 25 min
Menugang: Hoofdgerecht
Bereidingswijze: Koken
Aantal personen: 4 pers.
Ingrediënten:
- 2 kleine venkelknollen met veel groen
- 1 kleine ui
- 1/2 citroen
- 2 dl visbouillon
- 1 1/4 dl crème fraîche
- 300 g lintpasta
- 4 zalmfilets à 125-150 g
- 3 tl fijngesneden dragon
Bereidingswijze
Verwarm 25 g boter en bak hierin de ui, venkel en citroenpartjes ± 5 min. opzacht vuur. Schenk de vermout en bouillon erbij en laat alles ± 15 min. zachtjeskoken tot de venkel gaar is. Neem de citroenpartjes eruit, roer de crème fraîcheerdoor en verwarm de saus nog ± 5 min. Pureer de saus met de staafmixer (zeefhem eventueel) en breng op smaak met zout en peper. Houd de saus warm. Kookintussen de pasta volgens de aanwijzingen op de verpakking beetgaar. Bestrooi dezalm met zout en peper. Verhit 25 g boter en bak hierin de filets aan elke kant2-3 min. tot de zalm net gaar is (nog wel een beetje glazig, anders wordt de viste droog). Maak met een vork een mooie grote rol van de pasta en leg de zalmerop. Roer het venkelgroen en de dragon door de saus. Schep de saus op en om hetgerecht. Garneer met een takje dragon.
Uit de Tip Culinair venkel-special. Dat venkel prima samengaat met vis,bewijst deze romige saus, waarin ook nog crème fraîche, droge vermout en versedragon zijn verwerkt. Lekker met pasta.
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