FUSILLI PASTA AND SOUR CREAM
Fusilli pasta and sour cream with panfried lemon juice-drizzled, sockeye salmon, and steamed green beans, accented with green onions and cashew beet dip.
2 ½ cups unbleached, All-Purpose flour
½ cup semolina flour
1 teaspoon fine sea salt
4 large eggs
Cut the dough into four pieces and work with one piece at a time, keeping the remaining pieces covered.
Use a rolling pin to flatten the dough, then thin it using a hand-crank pasta machine or a rolling pin until it is 1/8 inch thick.
Trim the dough to 27 inches long by 4½inches wide. Cut six 4½-inch squares from the dough, then cut the squares as for fettucine, using the cutter on a hand-crank pasta machine, or use a knife and cut ¼-inch-wide strips.
Place the end of a strip of dough over an 8-inch-long metal skewer and wrap the pasta loosely around the skewer, leaving slightly open spaces as you wrap the dough. (Another method is to simply pinch off pieces of dough the size of large peas, roll them under your hand until they are 6 to 7 inches long, and then wrap them around the skewer). Lay the skewers on a clean kitchen towel and allow to set for about 5 to 10 minutes. Then slide the fusilli off the skewers and transfer them to clean towels. Let them rest 20 minutes before cooking or dry them thoroughly for long storage; this may take up to 2 days.
NOTE: Fusilli can be shaped into longer lengths by pinching off larger pieces of dough.
Can be frozen in a sealed container.
I used 255 g for 2 ppl: per 85 g : 220 calories
For 127.5 g per person : 330 calories per person
Heat a sauce pan with water. Add 2 teaspoons maldon salt : 0 calories. Add 1/2 tsp olive oil : 20 calories. This helps the noodles not stick together, when cooking. Bring water to the boil. Add noodles and gently stir, about 5 mins for fresh pasta. Over-stirring will create mush. If you poke the noodles and and they are al-dente, or still firm, that is what you want. Best way to test, is to taste it. It you over-cook, they become gummy and stick together. They are then not usable.
Cook till al-dente, and drain water. When completely drained, I let them rest on paper towel and add maldon salt (0 calories) to taste (taste them before you do).
Put in a bowl and mix through ¼ cup of sour cream : 111. 25 calories
Per person : 55. 62 calories
Prepare : a pan with ½ tsp olive oil : 20 calories
Take : 300 g of wild, sockeye salmon : 510 calories in total for 2 ppl (150 g) portions
Per person : 255 calories
Sear on each side and stop cooking when inner temperature reaches 117°F. A high quality, Wild-caught salmon is disease-free and can be used for sashimi. In this recipe, we are looking for M/R. I removed the skin after cooking.
Top with 4 g of roughly chopped green onion : calories : 2
Squeeze out 2 fresh lemon wedges over the fish. 11.8 calories
Steam 200 g of green beans for 2 ppl, till bright green. 100 g per person: 31 calories per person. Top with maldon salt to taste : 0 calories
Add 4 dollops (¼ tsp each) of cashew beet dip for colour on the plate.
**Roughly 10.5 calories per tsp for accent per person in this dish
Beet Cashew Dip:
1 cup raw cashews
1 cup raw sunflower seeds
2 cups filtered water, for soaking the nuts and seeds
2 cups cooked sliced beets
1⁄2 cup organic lemon juice
1⁄2 cup extra virgin olive oil
1⁄4 cup filtered water
2 Tbsp organic balsamic vinegar
1 tsp raw liquid honey
2 1⁄2 tsp Herbamare
Soak the cashews and sunflower seeds in 2 cups of water for 4 hours. Drain and rinse well.
Combine all ingredients in a food processor and process until smooth.
Will keep for up to 1 week in the fridge.
705.6 calories of healthy goodness per person, depending on portion size
Recipe posted by Annie Goussard Newton
Photo: Annie Goussard Newton
