Seafood Pasta with Lemon Cream and Lavender Fettuccine

As we enjoy the coolness of autumn, I think of the spent fields of lavender covering the Provence countryside, once vibrant, purply-blue, and fragrant fields. I wanted to reclaim a bit of that summer feeling by creating today’s recipe for Sablefish in Lemon Cream over Lavender Fettucine. I paired it with Acquiesce Winery’s 2022 Grenache Rosé. You can’t get more summery in Provence than lavender and rosé together! Continue reading here for the original contributor blog post by Cocoa & Lavender.

While this rosé is from California, Acquiesce winemaker Sue Tipton makes only Rhône-style white wines and a Gold Medal-winning rosé often called Provence-style. The rosé is a lovely pale salmon pink in Acquiesce’s beautiful signature bottle. On the nose, I sensed the aromas of summer to me: strawberry and raspberry, with a touch of citrus. It is a crisp, well-balanced rosé with pleasant acidity, lending itself well to pair with rich and creamy dishes such as my sablefish. It offers flavours of strawberry, cherry, jasmine, and grapefruit, with a long finish with the essence of tangerine.

Sablefish in Lemon Cream over Lavender Fettucine

David Scott Allen I Cocoa & Lavender

This delicious pasta dish combines citrus and lavender with tender sablefish. Although, you can make it anytime of the year, it's a nice summer dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• 1 skillet non-stick (7-inch)
• 1 stockpot with lid (6-quart)
• 2 skillet non-stick with lid (12-inch)

Ingredients

  

1x2x3x

• 4 tbsp butter
• 1 8- oz sablefish black cod fillet, with or without skin (see notes)
• kosher salt
• freshly ground white pepper
• 12-16 oz lavender fettuccine see notes
• 2 tbsp sugar
• 1 lemon for zest
• 2 tbsp lemon juice
• 1/2 cup cream

Instructions

 

• Preheat the oven to 350°F.
• Add 1/2 tablespoon of butter to a small skillet over medium-high heat. Season the Sablefish with salt and white pepper. Sear the fish, skin side up, for 2 minutes or until lightly golden. Flip so the skin side is down and place immediately in the oven for 6 minutes or until the fish begins flaking. Don’t worry if it isn’t fully cooked; it will finish cooking in the sauce. Set aside.
• Bring a large stockpot of well-salted water to a boil. Just before adding the pasta, add the sugar; this will help bring out the lavender flavour. (If you aren’t using lavender pasta, skip the sugar.)
• Melt the remaining butter in a large frying pan over medium heat. Add the lemon zest and cook until fragrant. Increase the heat and add the lemon juice; cook for 1-2 minutes. Add the cream and cook until thickened — about 2 minutes. Season with salt and white pepper and remove from the heat. Flake the fish into the lemon cream.
• When the pasta is al dente, drain it and add lemon cream and fish to the skillet. Cook for 1 minute more to allow the flavours to meld.
• Divide pasta among four heated bowls, and top with sauce and fish; garnish with lavender buds and lemon zest.

Notes

If sablefish (black cod) isn’t available in your area, you can use any firm white fish that flakes nicely: halibut, cod, flounder, or tilapia would all work. If you cannot find lavender pasta, heat the cream with 1 teaspoon of lavender buds in the microwave for 30-45 seconds or until scalded. Let it steep for 5-10 minutes, then strain it to use in the sauce.

Keyword Citrus, Lavender, Lemon, Pasta, Seafood Recipes

Tried this recipe?Let us know how it was!

More Delicious Pasta Recipes

Ramp Pasta Dough

The beauty of this dough is that it is very versatile; you can shape it into small balls and cook as gnocchi, or roll out into pasta sheets and make plates of ravioli, cannelloni or strands of pasta. However you shape it, give it a try this weekend.

Check out this recipe

Crab and Tarragon Tagliatelle

An easy pasta dish for summer nights

Check out this recipe