Salmon Fetuccini (with an extra)

My apologies for the wait to everyone especially to Chef E.

This is what you all have been waiting for, I need to warn you this is a very seriously delicious meal, and I beg you to make it for you and your family you will not be disappointed.

Actually being winter I am going to be doing a few pasta dishes to delight you all over the coming days!!!

Recipe Ingredients:

• 1 & 1/2 glass of milk.
• 100mls double cream.
• 2 soup spoons butter.
• 1/3 freshly ground nutmeg (if already in powder one third of a tea spoon).
• 1/3 tea spoon of freshly ground black pepper.
• 1 tea spoon of sea salt.
  
• 1 measure of white port wine (red will do, or you can use half a glass of white wine).
• 2 heaped soup spoons of plain flour dissolved in a glass of water.
• 4 skinless and boneless wild salmon portions (frozen is best, but you can use fresh)
• a bunch of parsley (finely chopped, equivalent to about 2 soup spoons full)
• 400grs of egg fettuccine (to be cooked "al dente")
• 200grs king prawns (other will do. I used frozen)
• olive oil (see how much is enough)

This was so darn easy, I got inspired by a couple of photos at my local supermarket.
In a large pan put the salt, the milk, the butter, the black pepper and nutmeg, let this come to a boil, turn the fire down to a simmering and add the frozen salmon, make sure milk is boiling gently and after about 3 minutes turn the salmon around, and after another 3 again and again, this until the fish is completely cooked (poached, poaching from frozen I found to produce better fish flakes) once fish cooked take it out onto a plate. Now add the double cream to the milk and the port let it again come to the boil and slow it to simmering and add the prawns, if they already cooked just enough time to make sure they are heated through, if they from raw (which their colour is gray, wait till they turn bright orange and then about 2-3 more minutes.

While that is happening flake the salmon in the plate (make sure the pasta is cooking during this time as it will take about 12 minutes to be "al Dente"). Once the prawns are done raise the temperature and add the flaked fish in and pour half of the glass of water with flour in, always stirring, it will start very quickly start to get thicker, well you want the consistency of bechamel or thick gravy, if to liquid add a little more until it does, if too thick (which I will not believe will be, add a little more milk) once the right thickness add the parsley and turn the fire off, now drain the cooked fettuccine passing it through boiling water and add it to the sauce, mix it well and then dish it, I then dressed it with a little pure virgin olive oil, you can do the same is delicious if you get a very good olive oil, or you can sprinkle some Parmesan cheese on top or even crumb some Gorgonzola on the top of it ...it is really up to you...but this was the best meal I ever made...apart from the gigantic enchiladas I made some time ago on this blog. YUM YUM!!! please try it.