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Tobie Puttock recipe: Orecchiette with Salmon & Vodka

Tobie Puttock

Orecchiette with Salmon & Vodka

Serves four

2x 250g Atlantic Salmon fillets, skin and bones removed
400g Orecchiette
¼ cup Vodka
2 lemons zest and juice
1 cup Peas, fresh
200g Ricotta
½ cup Basil leaves, roughly chopped
½ cup Mint leave, roughly chopped
Salt & Pepper, to taste
EVOO, to serve

Preheat oven to 180˚c

Place the salmon in an ovenproof dish and pour over vodka, zest and juice of 1 lemon. Sprinkle with salt & pepper, let sit for 10-15min for the flavours to absorb. Cover with foil and roast in the oven for 5-10min, or until cooked medium.

While the salmon is cooking, bring a large pot of boiling salted water to the boil. Add orecchiette and cook for 10min, or until al dente. Add the peas to the pot 1-2minutes before removing from heat. Drain and lightly coat with olive oil.

In a large bowl combine the warm pasta, peas, crumbled ricotta, roughly chopped herbs, remaining lemon zest and olive oil. Add the salmon flaked into chunks; squeeze a dash of lemon juice over and season to taste. Divide into serving dishes and eat immediately.

Tobie Puttock