Smoked Salmon Fettuccine Courtesy Of: Sysco Corporation Smoked Salmon Fettuccine 24 1/3 cup Sysco Natural garlic, minced 12 oz. Sysco butter 6 oz. Sysco Classic all-purpose flour 1 cup Dry white wine 1 cup Sysco Imperial fish stock or water 1 gallon Sysco Imperial heavy cream As needed Pinch salt 3 lb. Nova-style stoked salmon, thawed 1-1/2 cup Sysco Natural fresh basil, chopped 6 lb. Uncooked spinach fettuccine As needed Arrezzio shredded Parmesan cheese 24 Sysco Natural fresh basil sprigs, garnish 1. For cream sauce, sauté garlic in butter until softened. Whisk in flour and cook over medium heat 3 to 4 minutes. Do not brown. Add wine, stock, cream, salt and pepper. Mix well. Bring to simmer and cook 15 minutes.
2. For each serving, heat 1 cup cream sauce, 2 oz. salmon and 1 tbsp. chopped basil. Add 8 oz. cooked and drained fettuccine and toss to coat evenly. Heat thoroughly. Place on serving dish. Sprinkle with Parmesan cheese and garnish with basil sprig.