RECIPE: Crowne Plaza's Crab & Salmon Sausage with Pasta


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The Savvy Grapes 'Rules of Thumb' Our Favorite Matches Back to Recipes Need help selecting wine for a party or a function? SHARE YOUR RECIPES Do you have a favorite recipe that you would like to post? Send it to us! BE SAVVY Send us your email to be included on the invitee list for *The Savvy Grapes* upcoming food & wine events. Cheers!	Salmon & Crab Sausage on Tagliatelle Pasta with Wine Suggestions Serves 6-10 (as an appetizer) Another memorable dish from Toasting Talent winemakers dinner that we hosted at the Crowne Plaza Ottawa. This pasta dish was created by Sous Chef Christopher Marz...many thanks for sharing this recipe! Keep up the great work in the kitchen. The Savvy Grapes wine suggestion: White Wine - Riesling Rieslings tend to be light with slight sweet tastes. With aromas of citrus (grapefruit perhaps?), sweet melons that is refreshing on the palate. Rieslings are fresh and crisp with good acidity that would balance the herbs and delicate flavours of the Salmon and Crab Sausage and pasta sauce Particular wines: Lailey Vineyards Niagara (match served at Toasting Talent) Salmon & Crab Sausage on Tagliatelle Pasta 250g (9oz) fresh salmon fillet 2 egg whites ¾ cup cold whipping cream 200g (7oz) crab meat, picked Salt White pepper 1 bunch freshly chopped chives Remove any skin, bones and fat from the salmon filet. Cut the filet into small pieces and blend for 20 seconds in a food processor. Add egg white, some salt and a little pepper and blend again for 10 seconds. Add the cold cream and blend for 15 more seconds or until the mixture is smooth and light pink in color. Fold in the chives and the crab meat with a spoon. Ensure that this process is done quickly and keep the mixture cold at all times. Using a foot long sheet of plastic wrap, place two tablespoons of the mixture in a sausage shape alongside the lower edge of the wrap. Gently roll the sausage with the plastic and tie the ends tighly to seal the sausage in the plastic. Place the sausages in lightly boiling salted water for about 6-8 minutes. Gently remove the sausages and place them in ice water to cool for 15 minutes. To serve, fry the sausages in a pan with a little canola oil for 3-5 minutes until hot, and serve on a bed of tagliatelle drizzled with the bell pepper cream. Bell Pepper Cream 2 red bell peppers 1 shallot finely diced 1 clove garlic, chopped 1/6 cup white wine 1 ¼ cup cold whipping cream Olive oil Salt Freshly ground black pepper For the sauce, cut the peppers in half, de-seed and rub with olive oil. Place the skin side up peppers on a roasting tray and place in 220C (430F) preheated oven for 10 minutes or until the skin blackens. Remove the peppers and place in a bowl. Cover the bowl with plastic wrap. After 15 minutes, remove the wrap and peel the skin from the peppers. In a small saucepan, fry the shallots and garlic in a little olive oil for a minute. Then add the diced roasted peppers and sauté for a further minute. Deglaze with the wine and reduce slightly. Add cream and season with salt and pepper. Blend the sauce when the cream has boiled for several minutes and adjust consistency if needed by adding corn flour. The sauce can be reduced more to intensify the flavors.	HAVING A PARTY? Trying to figure out which wines to serve? The Savvy Grapes will help you! Send us your menu & we will select wines to complement each course. The best part...there is no charge. Cheers! *The Savvy Grapes, Inc.* Accredited Sommeliers Contact us on: (613) 851-1785 or email Copyright © 2004 *The Savvy Grapes Inc.* All rights reserved. OUR PRIVACY POLICY: The Savvy Grapes will not sell or distribute your contact info.