Recipe for a Seafood and Pasta Stack with a lovely white wine sauce

3 T (45 ml) cake flour
2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning

300 g – 400 g fresh salmon trout, Norwegian salmon or any other sustainable white fish
250 g clean, prepared calamari
olive oil
2 T (30 ml) butter

4 sheets of flat egg lasagne
olive oil
Ina Paarman’s Pasta Spice

2 T (30 ml) butter
1 small onion, finely chopped
½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
½ cup (125 ml) white wine
1 T (15 ml) fresh thyme, stripped off the stalks
1 x 25 g Ina Paarman’s Liquid Fish Stock
squeeze of lemon juice

To serve:
1 punnet green asparagus or fine green beans, steamed and seasoned with our Vegetable Spice
fresh thyme to garnish

How to
Mix the flour and Lemon & Black Pepper Seasoning together on a piece of greaseproof paper.

Dip the salmon briefly in the seasoned flour and then panfry it in 2 T (30 ml) of oil and 1 T (15 ml) of the butter. Do not cook at a high temperature, just gently fry the fish until lightly browned and barely cooked through. Keep on one side.

Toss the calamari in the remaining seasoned flour, add a little more oil and remaining butter to the pan, stir-fry the calamari briefly in two batches until crispy. Keep on one side.

In the meantime boil the pasta sheets in plenty of boiling water for 10 minutes. Drain pasta but reserve ½ cup (125 ml) of pasta water. Lightly toss lasagna sheets with a little olive oil and Pasta Spice.

Lay sheets out flat on a board and cut each sheet in half across.

To make the sauce, sauté the onion seasoned with Green Onion Seasoning in the calamari pan with butter, stir and scrape with a wooden spoon to dislodge all the tasty brown bits. When the onion is wilted add the wine and reduce it out until only about 2 T (30 ml) of wine remains.

Add thyme and briefly cook to spark the flavour. Add pasta water and Fish Stock. Bring to the boil and simmer for 2 minutes. Turn off the heat and remove pan. Add a squeeze of lemon juice and taste for seasoning.

To assemble:
Warm the plates. Peel away the skin on the salmon.

Slice the fish into fine slices. Re-warm the sauce. Place a half sheet of lasagne on each plate, top each with a ¼ of the fish slices and a tablespoonful of sauce. Repeat layers ending with pasta.

Top with crispy calamari and garnish with fresh thyme. Serve with steamed fresh asparagus or fine green beans.

By: Ina Paarman

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