Smoked Salmon Shells On Watercress Sauce Recipe
Ingredients
| About .30 white pasta shells (2.5 cm/1 inch long) | ||
| Oil | 1 Tablespoon | |
| 60 g/2 oz smoked salmon, roughly chopped | ||
| 185 g/6 oz Ricotta cheese | ||
| 150 ml/1/4 pint double cream | ||
| Watercress | 2 Bunch (100gm) | |
| 125 g/4 oz butter | ||
Directions
Cook the pasta shells gently in salted water with the oil.
When only just cooked, remove them from the water with a slotted spoon and allow to drain.
Mix the smoked salmon with the Ricotta, adding a few spoonfuls of cream to make a smooth, thick paste.
Stuff the mixture into the cooked pasta shells and keep cool.
Wash and dry the watercress and pull off all the best leaves from the stems.
Chop the stems roughly and toss in a hot pan until most of the liquid exuded has evaporated.
Pour in the rest of the cream and simmer for 10 minutes.
Strain off the liquid into a clean pan, pressing the stems hard.
Discard the stems, then whisk 90 g/3 oz of the butter, lump by lump, into the sauce and keep warm.
Melt the remaining butter (you can use the same pan in which you started the sauce) and toss the cress leaves until they just start to wilt.
Immediately arrange beds of cress leaves in the centres of small, hot plates.
Arrange the stuffed shells in a star pattern on each, surround the cress with the warm sauce, and serve.
When only just cooked, remove them from the water with a slotted spoon and allow to drain.
Mix the smoked salmon with the Ricotta, adding a few spoonfuls of cream to make a smooth, thick paste.
Stuff the mixture into the cooked pasta shells and keep cool.
Wash and dry the watercress and pull off all the best leaves from the stems.
Chop the stems roughly and toss in a hot pan until most of the liquid exuded has evaporated.
Pour in the rest of the cream and simmer for 10 minutes.
Strain off the liquid into a clean pan, pressing the stems hard.
Discard the stems, then whisk 90 g/3 oz of the butter, lump by lump, into the sauce and keep warm.
Melt the remaining butter (you can use the same pan in which you started the sauce) and toss the cress leaves until they just start to wilt.
Immediately arrange beds of cress leaves in the centres of small, hot plates.
Arrange the stuffed shells in a star pattern on each, surround the cress with the warm sauce, and serve.
Chef
