4651 SR 109
Moclips WA 98562 USA
Today we discuss the tantalizing dish known as Seafood Fettuccine Alfredo.
At our restaurant, we start our Seafood Fettuccine by sauteing prawns, scallops, salmon, halibut, mushrooms and onions in an olive oil blend and season with Ocean Crest Seasoning. Don’t move the ingredients around in the pan, that would make it harder to achieve caramelization. Of course we do flip the food at the apropriate time to caramelize both sides of the food. Then we add garlic and deglaze the pan with white wine. Garlic is very high in sugar content, if you add it too soon it will burn, that is why we wait. In the deglazing process we swirl the pan arround which releases the fond, caramilization that was stuck to the pan, into our sauce.
A brief word on caramelization. Your food has sugars in it that you don’t realize are there, and depending on those sugars the process takes place anywhere from 230-356 degrees Fahrenheit. Most home cooks don’t let their foods caramelize and that is why they don’t achieve the deep rich flavors what they enjoy at any good restaurant. The difference in your food, between caramelized or not, is like the difference between eating a teaspoon of refined sugar or a teaspoon of caramel. The caramel has a fantastic depth of flavor due to chemical reactions that can invoke notes of chocolate or coffee.
Back to our dish… When we are done deglazing, we add our Bechamel and Parmesan cheese. As this comes to a boil and thickens we toss in our already cooked fettuccine noodles, give it a couple tosses and into a bowl it goes. We then garnish with more Parmesan cheese and parsley.
While there seems to be a bit of debate as to what actually constitutes an Alfredo Sauce, I think we can all agree that it is a creamy white sauce and must contain Parmesan cheese.
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