Ingredients
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600gr. Salmon Fillet with the skin from one of the Blue Island Fish Markets
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500gr. Farfalle pasta
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50gr. butter
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2 tablespoons olive oil
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1 pasta stock cube
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250gr. cream
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1 small broccoli, cut into small florets (boiled for 3 minutes)
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10 cherry tomatoes, cut in half
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2 star anise
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70ml. Sambuca
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1 tablespoon Chives (optional)
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Salt
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Ground pepper
Instructions
Using a large frying pan (which will later be used for all the pasta), heat the butter and olive oil until it melts. The heat used should be at ⅔. Then add the anise and immediately afterwards the salmon, with the skin underneath. Leave it in this position for at least 3-4 minutes, to fry the skin (to be removed easily) and to bake the underside. Then turn onto the other side, to complete the roasting and then remove the skin. Leave for another 2 minutes and turn over for the last time. When the salmon has got some colour it is ready.
Then add the cherry tomatoes and Sambuca, turn up the heat so that the liquid evaporates. Immediately add the cream and stir, to blend with the Sambuca and butter thereby creating the sauce. As the sauce is thickening (for about two minutes), add the broccoli, salt and pepper.
Then, using a ladle, transfer the pasta to the pan. Stir well for a minute in the still-heated pan, and break the salmon into pieces.
Serve with some chives and plenty of fresh pepper.
Tip: Do not put cheese on this dish, even if you like it a lot, because it will mask all the subtle flavours and generally doesn’t suit pasta with fish dishes anyway.
Bon appétit!
