*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Fish                             Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       oz           Cooked and flaked salmon
    1       oz           Fresh sorrel (or spinach) *
    2       oz           Broccoli florets
    8       oz           Fresh spaghetti
                         Lemon juice and butter
    2       tb           Freshly grated Parmesan
   *Note: Amount given for sorrel (or spinach) is for
   trimmed weight.
   Take some sorrel or spinach leaves and roll them up
   tightly, a few at a time.  Snip across with scissors
   to make fine green ribbony shreds. Chop the broccoli
   florets into very small pieces indeed, and bring a
   large pan of salted water to the boil for cooking the
   Melt 2 oz butter in a flameproof casserole suitable
   for bringing to table. Add the broccoli, stir to coat
   with fat, cover with a lid and cook gently for just 1
   minute.  Add a very generous grinding of pepper, some
   salt and 2 teaspoons lemon juice (or quite a bit more
   lemon if using spinach). Shake the casserole to
   distribute the flavourings, then scatter the flaked
   fish over the broccoli but do not stir it in. Cover
   and leave over very gentle heat for just 3 minutes or
   so. Meanwhile cook the pasta.
   Draw the casserole away from the heat.  Add the well
   drained pasta, the Parmesan and most of the sorrel or
   spinach ribbons.  Toss quickly, gently and thoroughly
   so that every strand of pasta is anointed with butter
   and prettily flecked with the pink and green of the
   salmon and vegetables. Check the seasoning, sprinkle
   the remaining ribbons of greenery over the top and
   serve straight away, accompanied by wedges of lemon
   instead of the ubiquitous bowl of grated Parmesan
   Source: Philippa Davenport in “Country Living”, June
   1987. Typed for you by Karen Mintzias
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