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.
That sounds wonderful. My first thought was lightly sauteed green beans with olive oil and lemon zest.
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!