A Year of Good Eating: The Kitchen Diaries III
Salmon with macaroni
Page 135
Cuisine: English/Scottish | Course Type: Main Courses
(1 review)
Tags:
Recipe Review
bunyip from Melbourne, VIC
Simple but delicious. Poaching the fish in 600 ml of cream (that's two bottles), which is then poured over the fish and pasta, sounds richer than it is. This is partly due to the dill in the crumb topping.
I served with a salad of asparagus and tomato for a light Sunday night meal.
Comments
Login or register to add your own comments.