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Leeks
Salmon and leeks creamy rotinis
Author:
Les Cultures de chez nous
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Preparation
30
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
340 gr (12 oz) of three colored rotini pastas
2 finely chopped large garlic cloves
250 ml (1 cup) of chicken broth
250 ml (1 cup) of milk or cooking cream
250 ml (1 cup) of small peas
22 ml (1½ tablespoon) of butter
22 ml (1½ tablespoon) of olive oil
60 ml (4 tablespoons) of flour
15 ml (1 tablespoon) of capers
8 ml (2 teaspoons) of lemon juice
424 ml (15 oz) of canned salmon, drained and crumbled into flakes (2 small cans)
Salt and pepper
Finely chopped fresh parsley
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Salmon and leeks creamy rotinis
From
Sep 25
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Jan 01
Preparation
Cook pastas in boiling water with the instruction over the package. Drain and set aside.
In a casserole, fry sliced leeks and garlic into butter and oil, at medium heat, for 2 minutes. Spread flour, then cook 1 minute while stirring.
Gradually pour chicken broth, milk or cream over flour while stirring. Continue stirring until the sauce boils and becomes thick. Add peas, salmon, lemon juice and capers. Salt and pepper up to taste, then mix well.
Heat sauce without boiling. Serve the sauce over rotini. Garnish with fresh finely chopped parsley.
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