This was a night where I was salivating for fish but my kids were in the mood for something else. I am a very indulgent mother when it comes to food, probably because cooking is not a chore, but a pleasure for me. I have learned how to please both sides of the aisle by making one dish that will work with both of the other main ingredients (usually the protein).
The other night I was able to make this one pasta dish, which could easily be eaten as a meal in itself (with a little parm cheese) and it worked equally well with fried salmon and fried slices of pork tenderloin.
I know it seems like work but both the pork and salmon took no time at all to cook and I had a very happy dinner table. Believe me I did this as much to please myself as everyone else.
You will need:
4 salmon fillets (around 6oz each) ( OR 1lb pork tenderloin, thinly sliced)
2 tbs olive oil
1 rib of celery including leaves, finely diced
1 small onion, finely diced
2 cloves garlic, finely chopped
1 good quality bouillon cube
1 cup water
1/3 cup white wine
1/2 cup (maybe a little more) heavy cream
2 tbs cold unsalted butter
1 tbs freshly chopped rosemary leaves
juice of 1/2 a lemon
1 head escarole, chopped
1 – Put large saute pan (large enough to hold complete finished dish) on high heat and add the oil. When it is hot, add the seasoned salmon fillets (or pork) to the pan and cook until done. salmon will take about 4 minutes on the first side and a little less on the second. Pork will take about 2 minutes per side. Remove to a plate and keep warm until dish is complete.
*Put the water on for the pasta and when it boils, add a couple of teaspoons of salt and a little oil to the water. Cook spaghetti according to instructions. Time it to be ready when cream is added to pan (# 5 in method)*
2 – Turn heat down to medium and add onions, garlic and celery. Cook for about 6 minutes before adding the rosemary. Continue to cook for another couple of minutes, stirring frequently.
3 – Next add the bouillon cube and stir until it turns to a paste and is fully incorporated.
4 – Add the wine and water and turn up the heat and let the mixture come to a boil. Add the escarole and turn heat down again. Cover and simmer for about 3 minutes.
5 – Add the cream to the pan and when it is nice and warm add 1 tablespoon of the cold butter. Stir.
6 – Add the pasta the moment it is drained (do not rinse pasta in cold water), and stir in the last tablespoon of butter.
Divide pasta between 4 warmed plates or shallow bowls along with a piece of fish…