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Season the fish with the salt and black pepper. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the fish and cook for 3 minutes.
Mornay sauce poured over an orecchiette pasta dish. Alfredo sauce – Creamy pasta dish with butter and cheese; Béchamel sauce – French white sauce based on roux and milk [11] Caruso sauce – Cream sauce for pasta; Mushroom sauce – White or brown sauce prepared with mushrooms
Combine the yogurt, lemon juice, mayonnaise, lemon zest, dill, salt and pepper in a bowl and whisk to incorporate. Add the salmon, peas, pasta, and scallions and toss to incorporate.
Raw salmon, lightly cured in salt, sugar, and dill. Usually served as an appetizer, sliced thinly and accompanied by a dill and mustard sauce with bread or boiled potatoes. Made by fishermen in the Middle Ages, who salted salmon and lightly fermented it by burying it in the sand above the high-tide line. Today it is no longer fermented.
A dish of Spaghetti pasta, with a sauce made of puntarelle (a variant of chicory), anchovy, breadcrumbs and garlic Spätzle: Trentino-Alto Adige/Sudtirol: Spätzle dumplings served with milk cream and butter Stringozzi ai funghi e tartufi: Umbria: A dish of strangozzi long pasta with a rectangular cross-section, with a sauce of truffles and ...
HEAT grill to medium heat. BRUSH both sides of fish with oil; sprinkle with salt and pepper. Grill, skin-sides down, 10 min. or until fish flakes easily with fork.
It consists of salmon fillets, boiled potatoes, carrots and leeks. [1] [2] The dish is served hot, and typically seasoned with fresh dill, allspice, salt and black pepper. The soup is made with cream or whole milk, making it a chowder with a creamy flavour and texture. [2] [3]
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