Salmon and leeks creamy rotinis
30
15
4
No
Ingredients
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 340 g (12 oz) of three colored rotini pastas
- 2 finely chopped large garlic cloves
- 250 ml (1 cup) of chicken broth
- 250 ml (1 cup) of milk or cooking cream
- 250 ml (1 cup) of small peas
- 22 ml (1 1/2 tablespoon) of butter
- 22 ml (1 1/2 tablespoon) of olive oil
- 60 ml (4 tablespoons) of flour
- 15 ml (1 tablespoon) of capers
- 8 ml (2 teaspoons) of lemon juice
- 424 ml (15 oz) of canned salmon, drained and crumbled into flakes (2 small cans)
- Salt and pepper
- Finely chopped fresh parsley
Preparation
Side-by-side mode
- Cook pastas in boiling water with the instruction over the package. Drain and set aside.
- In a casserole, fry sliced leeks and garlic into butter and oil, at medium heat, for 2 minutes. Spread flour, then cook 1 minute while stirring.
- Gradually pour chicken broth, milk or cream over flour while stirring. Continue stirring until the sauce boils and becomes thick. Add peas, salmon, lemon juice and capers. Salt and pepper up to taste, then mix well.
- Heat sauce without boiling. Serve the sauce over rotini. Garnish with fresh finely chopped parsley.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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