An adult pasta dish featuring whiskey. This rich sauce is characterized by pan-seared salmon and mushrooms, flamed with whiskey, and then combined with fresh cream. A chef who trained at a renowned Italian restaurant presents a dish with deep aroma and richness. Perfect for the coming season, try this warming pasta dish.
Ingredients
Main Ingredients (2 servings)
- Spaghetti 160g
- Salmon 2 fillets (160g)
- Brown Mushrooms 4-6
- Butter
Seasonings
- Whiskey 80-100cc
- Heavy Cream 200cc
- Parmesan Cheese (to taste)
- Salt (to taste)
- Black Pepper (to taste)
Steps
- Remove the skin from the salmon. (Key Tip!) To do this cleanly, hold the knife steady and pull the skin as you cut.
- Cut the skinless salmon into bite-sized pieces.
- Trim the dark ends of the brown mushrooms and slice them slightly thickly.
- Lightly season the cut salmon with salt and black pepper.
- Melt butter in a frying pan over medium heat.
- Start boiling the spaghetti. Remove from heat 1 minute before the indicated cooking time.
- Add the salmon and brown mushrooms to the melted butter in the frying pan and sauté until fragrant.
- As the salmon cooks, lightly mash it while sautéing.
- Lightly season the sautéed salmon and mushrooms with salt.
- Remove the frying pan from the heat, add 80-100cc of whiskey, and flambé. (Key Tip!) Due to the risk of ignition, always add the alcohol away from direct heat. If using induction, use a long lighter to ignite.
- Once the alcohol has evaporated, add 200cc of heavy cream and simmer slightly to thicken.
- Adjust the taste of the sauce by adding more heavy cream and salt.
- Add the drained spaghetti and a small amount of pasta water to the frying pan and quickly toss to coat with the sauce.
- Finally, add a suitable amount of Parmesan cheese and mix without applying heat. Taste and serve.
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