What to serve with Salmon, Spring Pea and Ricotta Tortellini with lemon?
Can anyone suggest a good side to go with Salmon, Spring Pea and Ricotta Tortellini with Lemon? The torts will be swimming in a thin-ishsauce made with heavy cream and lemon. It will be sprinkled with a bit of parmasan.
I thought about grilled eggplant/auberine with garlic, parsley, olive oil and pepper, but hubby isn't overly keen on it. Maybe just some fresh broccoli lightly stirfriend?
Another idea is a spinach salad with ???, but what kind of dressing would go, considering the bit of acid (lemon) in the tort sauce? (Or is this over-thinking the acid?)
A little bowl of fresh green soup of some sort perhaps?
Any ideas will be greatly appreciated (including an appetiser) as this will be a special, romatic celebration meal for my man, as he's just completed a big project.
Thanks Chow friends!
Wow--that sounds delicious!
What about some asparagus? Steamed to blend in flavorwise or grilled or roasted for contrast? Artichokes would be good too. For me, at least. : ) And I think your spinach salad idea is fine, and I wouldn't worry at all about using lemon in both. Though a vinaigrette with a little dijon mustard could be good too and perfectly compatible.
Do you have sea beans available locally? These early summer vegetables would sing the season and bring a briny taste of the sea to match your salmon and spring peas. Spinach salad with strawberries and a drizzle of reduced balsamic might give you a sweetness and tang that would complement your tortellini filling.
what about a tomato dish? oven-roasted tomatoes with some garlic and herbs? Or a tomato stack with basil, EVOO, balsamic and good flake salt?
What about zucchini? maybe with some mint? Or shaved in to a salad?
I like the asparagus idea as well. I'm not keen on basic salad SIMPLY because the other produce is so amazing right now.
Thanks for all the responses. Last night I did a trial run on the tortellini as the recipe is new to me. Here’s the link for anyone who’s interested: http://foodwishes.blogspot.com/2007/0...
The use of wonton wrappers is convenient, but the texture isn’t like the normal tortellini pasta: it’s more slippery and definitely has that distinctive wonton taste. For the next couple in the experiment, I simmered them in water spiked with a little More Than Gourmet Glace de Fruits de Mer Gold stock (made with lobster, shrimp, crab and fish). Liked that!
Now that I know the texture and flavour of the torts, that’s made choosing accompaniments easier. Everyone offered such good ideas, it was hard to decide, so I’ve come up with a menu using many of the suggestions and fresh ingredients from our garden. To start, chilled tomato-basil soup with an asparagus-prosciutto phyllo spear, followed by the torts, and then a spinach and strawberry salad with toasted almonds and a fig-based balsamic.
Again, thanks for all the great suggestions. Hope I’ve chosen well and that he’ll enjoy it!