Equipment:
- Large frying pan,
- spatula, whisk
- ¼ cup (50 g) butter
- 2 tablespoons olive oil
- 5 cloves of garlic, finely chopped
- 1 lemongrass stalk
- 2 tablespoons flour
- 2 cups (500 ml) heavy cream
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon fish sauce
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ cup (60 g) grated Parmesan cheese
- 1 pound (500 g) gai lan, stems
- removed and leaves chopped
- 1 pound (453 g) spaghetti, cooked al
- dente according to the manufacturer's
- directions and 1 cup of cooking water
- reserved
- 1 pound (500 g) smoked salmon
- In a frying pan over medium-high heat, melt the butter with the oil.Once the butter melts, add the garlic and lemongrass. Cook until the garlic just starts to brown, about 3 minutes. Whisk in the flour and cook until it blends in with the butter and oil.
- Slowly whisk in the heavy cream, lemon juice, lemon zest, and fish sauce and bring to a simmer. Cook for about 3 minutes.
- Add the pepper, thyme, and oregano and whisk together. Add the Parmesan and whisk together until well combined. Add the gai lan leaves and cook until wilted.
- Add the cooked pasta and mix together. If the sauce is too thick, add a little bit of pasta water to loosen it. Turn off the heat, add the smoked salmon, and stir together until well-combined. Serve immediately.
