Today I am sharing a variation on one of my favourites, a meal I have been making for over 15 years. Other tasty treats include:
- Lemony Fennel Root and Beans – It was refreshing and fragrant but next time I would make this as a side dish rather than a main course. I used great northern beans and topped the dish with breadcrumbs and generous quantities of feta cheese.
- Cauliflower Couscous – I am one of those souls that enjoys cauliflower but hardly ever buy it because I do not know what to make with it besides steaming it and adding it to curries. This Love & Lemons recipe got my attention because the cauliflower was used so differently. I really enjoyed the result but some extra sauce would not go astray.
- Grilled Seabream with “Punch” Potatoes – An almost spring like day was the perfect opportunity to breaking in the BBQ. We found some seabream at the supermarket (one of my favourite fishes) which Chris grilled to perfection. As a side we made Portuguese style “punch” potatoes. It was a typical Portuguese meal that was quickly devoured by the 3 of us.
- Fettuccine with Smoked Arctic Char – Originally this dish is done with spaghetti noodles and a couple of tins of tuna fish. Through the years many versions have been created. When we found some smoked Arctic char at our local Fish Depot I thought it would an excellent add-on for this course. I was not mistaken. The recipe is below.
- Breakfast highlight – Apple, eggs, onions, and lots of cheese composed this incredible tasting omelet. The Caramelized Apple and Cheddar Omelet will reappear in our kitchen very soon.
Creamy Fettuccine with Smoked Arctic Char
Author: Olivia Canela
- 1-2 Tbsp. olive oil
- 1 medium size onion chopped
- 3 cloves garlic chopped
- 1 cup mushrooms sliced
- 1-2 filets smoked Arctic char cut in bite sizes
- 250 ml heavy cream
- 1 lb. (approx. 450 g) of fettuccine
- freshly grated pepper and salt to taste
- ½ cup freshly grated parmesan cheese
- In a large skillet heat the olive oil and fry the onion until soft in low-medium heat. Add the garlic and fry for another minute until fragrant. Stir in the mushrooms.
- In the meantime, cook your pasta until al dente in a large pot of salted water (about ½ tsp. of salt) and a splash of olive oil. Drain the pasta and reserve.
- Once the mushrooms are soft, add the char to the skillet and stir for about 1-2 minutes (since the char is already smoked it shouldn’t need to be cooked any further).
- Add the cream to the char and once everything is heated through pour the contents on the pot with the pasta.
- Mix the pasta with the sauce and if you wish add further salt and some freshly grated pepper.
- Serve immediately topped with topped with lots of parmesan cheese.