I came across with this recipe recently when I was looking for a new fish dish to try. I am saving it in my collection now because it turned out pretty well and I am sure it will become a regular meal on our table.
- 3 medium eggs
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- 40 g Parmesan cheese
- 40 g pecorino cheese (I used Parmesan instead of pecorino)
- 2 tbsp dry white wine
- black pepper
- 400 g spaghetti
- 350 g salmon fillet, skinned and cut into bite-sized pieces.
- 25 g butter
- 1 tsp olive oil
- parsley springs, to serve
Preparation: cutting and chopping in a couple of minutes
Cooking time: 15 minutes
- Cook the spaghetti until ‘al dente’. This shouldn’t take longer than 10 minutes.
- Meanwhile beat the eggs in a bowl with the parsley, dill, half the cheeses and the white wine. Season to taste with black pepper. Reserve.
- Melt the butter in a large frying pan with the oil and cook the salmon pieces for 3-4 minutes.
- Drain the spaghetti, return to the pan and immediately add the egg mixture. Remove from the heat and toss well, so the eggs cook in the heat of the spaghetti.
- Stir in the remaining cheeses and the cooked salmon and toss again.
- Serve with parsley springs or other green vegetables.
Found in the Simple Suppers recipe book by Gina Steer.