Rich, creamy white wine fettuccini with salmon is the perfect indulgence dish!
The perfect mix of indulgence and pleasure. Al dente fettuccini in a sensuous, creamy white wine sauce, including hints of basil and green peppercorns. Simple and delicious, this white wine fettuccini dish is perfect for a date, for your family, or any occasion.
The Wine
The richness of the sauce pairs amazingly with a Pinot Grigio, or any white wine with acidity. For example, a Pondview Dragonfly Pinot Grigio is an amazing Canadian wine from the province of Ontario. Featuring outstanding balance, hints of orange blossom and ripe citrus, the acidity of this pinot grigio cuts across the richness of the cream sauce for this white wine fettuccini recipe. This refreshes the palate, and adds balance to the dish.
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Featuring outstanding balance, hints of orange blossom and ripe citrus, the acidity of this pinot grigio cuts across the richness of the cream sauce for this white wine fettuccini recipe!
Ingredients
- 2 medium onions, chopped
- 1 (750 milliliter) bottle dry white wine
- 20 whole green peppercorns
- 1 quart fish stock
- 4 (8 ounce) salmon fillets
- 1 1/4 cups heavy cream
- 20 fresh basil leaves, chopped
- 1 tablespoon cold butter
- 1 (16 ounce) package dry
- fettuccini pasta
- salt to taste
- 4 sprigs fresh dill, for garnish
Preparations
In a large saucepan over medium-high heat, combine the white wine, onions, basil and peppercorns. Bring to a boil and cook until reduced by half, about 20 minutes.
Meanwhile, heat the fish stock in a large skillet over medium-low heat.
Add the salmon, and poach for 10 to 15 minutes, until salmon is cooked through, always keeping the stock at just below the boiling point. Remove the salmon to a plate, and cover with aluminum foil to keep warm.
Remove about 3/4 cup of the fish stock, and stir it into the white wine reduction. Transfer the white wine sauce to a blender, and puree until smooth. Strain through a sieve back into the saucepan, and stir in the cream.
Bring to a boil, and reduce by half again.
Whisk in cold butter, and season with salt and pepper.
Meanwhile, bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Serve pasta with salmon fillets and spoon sauce over the top. Garnish with a piece of dill.
Tips!
This wine can also be used as the base of the sauce. Remember, always cook with a wine you will drink on it own. Furthermore, it is never a bad idea to pair the dish with the wine that you cook with as well; the flavors will generally compliment one another.