Seafood: Turks & Caicos O'Soleil's Smoked Salmon Fettuccine

By JoFClark

Ingredients

• 8 oz smoked salmon
• 1 ea lemon, zest and juice
• 1 tsp green peppercorns
• 1 bulb fennel, small dice
• 2 tbsp butter unsalted
• 1 tbsp white castor sugar
• 1.5 cup heavy cream
• 2 oz lemoncello or lemon flavoured vodka
• 1 cup fresh arugula
• 1 pkg fettuccine pasta, cooked al dente
• Olive oil
• Salt and fresh cracked black pepper TT
• Grated Parmesan or Pecorino cheese

Details

Servings 4

Preparation

Step 1

1 In a large pot bring 5 quarts of salted water to a boil, add dry pasta and cook, while stirring approximately 10 minutes, until noodles are cooked al dente, strain and coat with olive oil, set aside.
2 In a thick bottom pan, on medium heat, melt butter and add diced fennel, saute for 2 minutes and then add sugar, reduce heat to med-low and cover, continue to cook for 6-8 minutes, stirring occasionally until the fennel is caramelized and golden golden.
3 Return the heaet to med-high and add the green peppercorns, deglaze the pan with the lemoncello and lemon juice, add heavy cream and reduce until the sauce is a thick creamy consistency
4 Cut smoked salmon into bite size strips and add to the cream sauce along with fettuccine and lemo zest, season with salt, remember the smoked salon is salty, so make sure to taste the sauce before seasoning.
5 Toss in fresh arugula and mix everything to coat in the sauce
6 Serve in a shallow bowl and top with freshly grated Parmesan cheese or Pecorino and fesh cracked black pepper
7 Enjoy!