Tuesday, May 19, 2009

Tuesday, May 19 - Squid Ink Pasa with whitesauce

We opened the smoked salmon on the weekend for the J's eggs. It's a whole side of salmon so it's unlikely that you'll go through it at one sitting. It comes foil pack and keeps for about a week. It is very versatile. It's not like lox which are still red and thinly sliced if pre packed. It has the appearance of poached fish. It's packed in its own juices and oils but it was only cooked smoked. It goes very well with eggs, cream sauces, sandwiches. Yummmmm
Bechemel / White sauce

1 c milk
1 T flour
1 T butter
1/4 t freshly grated nutmeg
white pepper
In a small sauce pan, melt butter and whisk in butter. You're not making a roux so don't brown this. You're just looking for a smooth paste. Keep the heat low. Add the milk and keep whisking until you get a consistency that will coat the back of your spoon. Cook to long and you will get a thick paste. You can thin it out with water or milk. Grate in fresh nutmeg. This is important and wonderful.
Boil the squid ink fusilli for about 8-10 minutes until al dente. Scoop with a slotted spoon directly into the sauce to have some of the water. The sauce will thicken while waiting for the pasta. Toss in the flaked salmon and top with fresh herbs. Add parmesan if you like but the salt in the fish you won't need it.
Yummmmm and EASY

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