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Pennoni with salmon trout in Champagne sauce


Salmon is a migratory fish that spends a part of its life in freshwater and a part in the sea. After spending about two years in freshwater, it starts to swim down river towards the sea where it stays until it reaches its sexual maturity. It then returns upriver to lay its eggs and it is during this period, when it is over three years old and more than three kilos in weight that its quality is excellent due to its pinky, fat flesh.


Firstly cut the leek into fine julienne strips and leave in water and ice, it will be needed at the end as a garnish to the dish. Dice the salmon fillet. Fry the chopped leeks and garlic in a pan with butter. Add the diced salmon and when brown pour on the wine. Now add the fish velouté and leave to cook. Season with salt and pepper and flavour with finely chopped chives. Cook the pasta and drain when it is “al dente”, then add to the pan and sauté on a high flame. Arrange on the plate and decorate with the cold leek placing a piece of marinated salmon on top.

Ingredients for 4 people
400 gr Pennoni rigati
1 dl fish velouté
1 dl Champagne
400 gr salmon fillet (or salmon trout)
60 gr butter
60 gr shallot
1 clove garlic
160 gr white leek

Durum wheat semolina pasta

050 Pennoni rigati

050 Pennoni rigati
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g