spaghetti with salmon and Purslane
We discovered purslane this weekend and put it in a beetroot salad with some feta cheese. That was yum, but yesterday was an even bigger treat: spaghetti with purslane, garlic, white wine, horseradish, crème fraîche and capers with fried salmon on top. All prepared on our two little propane burners in the van. Good prep is key.
300 gr. of Spaghetti (or more how ever hungry you are)
2 Salmon fillets (with skin)
400 gr of purslane
2 tablespoons of extra virgin olive oil
3 cloves of garlic
1 glass of white wine
200 gr. of crème fraîche
1 tbsp of horseradish
1 tbsp of capers
extra virgin olive oil
salt and pepper to taste
If you have enough space to boil the water for the spaghetti while you prepare the sauce then start with putting the water on.
For the sauce: sauté 400 grams of purslane in some olive oil for about four minutes. Remove from the pan and discard the cooking liquids. Heat a tablespoon of olive oil in the same pan and fry three cloves of chopped garlic for a minute. Add a glass of white wine and reduce by half. Then add 200 grams of crème fraîche and a full tablespoon of horseradish. Let simmer for a minute or three and remove from the heat.
Put 300 grams of spaghetti in the boiling water (with enough salt added to make it taste like sea-water) and cook till "al dente".
In the mean time fry the salmon. We prefer to fry it on the skin because we like the crunch. Season with pepper and salt.
When the spaghetti is done remove it from the water and add it to the sauce. Always hold back some of the cooking-water, because you can add it to the sauce later to make it smoother. Add the purslane and mix well. Season with salt and pepper.
Add a tablespoon of capers after you have plated the spaghetti with the salmon on top.