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maltatoday, WEDNESDAY, 23 MARCH 2016 14 Food Salmon specials on Gourmet Today TV At Gourmet Today we love salmon, whether it's fresh or smoked. The Preca sisters make two interesting recipes using salmon for Gourmet Today TV this week. They start off with a plate of pasta – paccheri – served with smoked salmon, ricotta and pistachios. For mains they use a classic beef Wellington recipe but substitute the beef with salmon. Don't miss Gourmet Today, every Friday at 18:15. Salmon Wellington Ingredients • 200g paccheri • 4 slices smoked salmon (cut into strips) • ½ leek, chopped • Olive oil • 2 tbsp ricotta cheese • Black pepper • Basil leaves • 200ml fish stock • 200ml fresh cream • 20g pistachios Method 1. Cook the pasta in boiling water. 2. Heat the pan, add a dash of olive oil, cook leek for 2 mins. 3. Add the smoked salmon, cook for another 2 mins and add the fish stock. 4. Drain off pasta and return to pan, add the fresh cream, ricotta and stir well. 5. Taste and adjust seasoning if necessary. 6. Top with pistachios and serve. This recipe first appeared on Gourmet Today TV, aired on 18 March, 2016. Paccheri with smoked salmon, ricotta and pistachios Ingredients • 200g frozen puff pastry, thawed • 200g skinless salmon fillets, cut into 2 pieces • 1 shallot, minced • 70g butter • 3 pieces mushrooms finely chopped • 100g spinach • Seasoning • Fresh herbs • 1 egg, beaten Wine and tarragon sauce • 100ml semi sweet wine • 1 tsp vinegar • 1 shallot, finely chopped • 1 piece of butter • 1-2 tsp tarragon Method 1. In a preheated pan, fry the shallots and mushrooms with the butter. 2. Season, add the chopped spinach and add some fresh herbs. 3. Let the liquid from the spinach evaporate, when it is the consistency of a paste allow to cool. 4. Preheat oven to 220C. 5. Roll out each pastry sheet on lightly floured surface to 12-inch square. 6. Cut in half, forming 2 rectangles. 7. Place 1 salmon fillet in centre of each rectangle, about 3 inches in from and parallel to 1 short edge. 8. Sprinkle each fillet with salt, pepper, and spread the mixture. 9. Brush edges of rectangles with the egg wash. 10. Fold long sides of pastry over fillets. 11. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets sealing the edges. 12. Place pastries, seam side down, on baking sheet. Brush with eggwash. 13. Bake pastries until dough is golden brown, about 20 mins. 14. Remove from oven and allow to rest for 10 mins. 15. Meanwhile, boil the wine, vinegar and 2 tbsp shallots in heavy small saucepan until liquid is reduced to 6 tbsp (approx. 8 mins). 16. Remove pan from heat. Add butter 1 piece at a time, whisking until melted before adding next piece. 17. Whisk in 2 tsp tarragon. Season sauce with salt and pepper. 18. Serve the salmon Wellignton with wine and tarragon sauce. This recipe first appeared on Gourmet Today TV, aired on 18 March, 2016. COMING UP ON GOURMET TODAY Gourmet Today will not be shown this week due to special Good Friday scheduling. Catch us again next week on 1 April, when Roberta and Ramona will be going for a fishy meal. For starters they make a seafood chowder with mussels and fennel and for mains they make a plate of pasta with fresh salmon and Pernod. Gourmet Today airs on TVM every Friday at 18:15. Sean Gravina, Michael Diacono and Moira Delia will be back on 22 April.