Salmon Pasta With Radicchio And Fennel - cooking recipe

Ingredients

400 g spaghetti
2 tbsp oil
400 g salmon fillet, skinned and chopped
1 None small head red chicory, cut into strips
1 None large fennel bulb, chopped
30 g butter
30 g plain flour
200 ml whipping cream
250 ml vegetable stock
1-2 tbsp dry vermouth (according to taste)
2 None oranges, grated zest of 1, juice of 1 1/2, 1/2 sliced
None None Pinch of sugar
30 g fresh dill, little reserved for garnish, remainder roughly chopped

Preparation

Cook the pasta in boiling salted water according to the package instructions.
Heat 1 tbsp oil in a non-stick saute pan. Saute the fish for 3-4 mins, until browned all over. Season with salt and remove from the pan. Add 1 tbsp oil to hot pan. Add the raddichio and fennel and saute for 2 mins. Season with salt and remove from the pan.
Add the butter to the pan and melt. Add the flour and cook for 2 mins, stirring. Whisk in the cream, stock, vermouth and orange juice and zest and simmer for 2 mins. Season with salt, black pepper and a pinch of sugar.
Drain the pasta and toss with the sauce, vegetables, fish, and dill. Season with salt and black pepper and serve garnished with the orange slices and reserved dill.