26 April 2010

unexpectedly interesting

When my wife an I were on the island of Lanzarote this February, of course we stumbled on the occasional dish that was seriously, inspiringly good. And naturally, we took notes and pictures, trying to give us a chance to reproduce those dishes back at home.

Alas, you just can't really get good squid in the middle of Germany. And with seafood being so tricky, a good paella is a hard thing to make as well.
But have a look to that dish on the right - one of the many good dinners we had at the Taberna del Puerto at the Marina of Puerto Calero, where it was served as a starter.

Some papardelle, scampi, smoked salmon and oddly enough, fresh strawberries. I know it sounds like an unfortunate accident in the kitchen. Like one of these stories where the chef was drunk and just put everything into one bowl and served it.

But you know what? Even if it was an accident, it's pretty close to divine. I'm not necessarily one to eat anything that contains warm, smoked salmon, but I was positively dazzled by this one. The acidity of the strawberries go hand in hand with the soft smokiness of the salmon, making this dish an unexpectedly light and fresh and interesting like I haven't had one in years. And it's dead easy to prepare.

Below, you can see mhow the 'Pasta Puerto Calero' looks in my kitchen, and I am temped to say mine looks even a little better.
Have a try at this, it might just become your new summer evening favourite as well.

Pasta Puerto Calero
(Pasta with salmon, prawns and straberries)
(ingredients are given per portion)

50g - 75g broad pasta (Tagliatelle, Papardelle,...)
100g prawns, peeled
1 tablespoon butter
100g strawberries, washed and quartered
100g smoked salmon in slices

Cook the pasta according to instructions, keep warm.
Works perfectly with leftover pasta, so we plan in advance.

In a large pan, heat the butter until sizzling but not smoking. Fry the prawns on each side until just done, about two minutes.

Add the pasta and toss until the pasta is hot and covered with butter.

Season boldly with salt and pepper.
Don't skimp on the pepper, together with the strawberries this makes this dish so exciting.

Add the salmon and the strawberries, toss until combined and serve immediately.
If the salmon comes in large slices, shred them a little so they fit onto your fork. 
You don't want to heat the salmon and the strabwerries, just distribute them and maybe make them lose their chill. If you keep them on the stove too long, the salmon will get flaky and the strawberries soft (and ugly).

Enjoy with a light rosado (maybe like the one below) and good company. Sunshine is recommended but not required.


Anonymous said...

Sounds really interesting - I bet it would be good with a few thin slices of red onion tossed in there, too. Also, I freaked out when I saw those plates, because my parents have the same ones! :)

Reuben Morningchilde said...

Thanks, Camille! I am not so sure about the onions, though, but really curious. If you try, please let me know.
And about the plates - well, obviously your parents have good taste. ^^