Ingredients
Duck egg pasta
- 1 duck egg, beaten
- 1¼ cups all-purpose flour
- ½tsp sea salt
- ½tsp white pepper
Cheese & Lime crème toss
- ⅛ cup dry vermouth
- ½ cup crème fraiche
- ¼ cup petit basque cheese, freshly grated
- ¼ cup parmesan cheese, freshly grated
- 1 duck egg yolk
- sea salt to taste
- white pepper to taste
- fresh lemon juice to taste
- 1tbsp fresh basil, chopped
Valencia orange vinaigrette
- 1½ cups valencia orange juice
- tbsp white wine vinegar
- ½ cup lavender honey
- 2 cups olive oil
- sea salt to taste
- white pepper to taste
Fennel grapefruit and rocket salad
- 2 cups fresh rocket, iced
- 1 cup fresh fennel, shaved
- 1 cup grapefruit segments
- ½ cup valencia orange vinaigrette
- sea salt and black pepper to taste
Additional ingredients required for assembly (per serve)
- 140g NZ King salmon steak
- 1tbsp unsalted butter
Cooking instructions
Duck egg tagliatelle pasta
- Combine all ingredients in a food processor. Pulse until the dough gathers into clumps.
- Transfer to a work surface lightly dusted with flour. Knead by hand until dough forms a smooth elastic ball - about 3 minutes.
- Roll out into a sheet 60mm thick. Cut sheet into broad strips that with fit into a pasta roller. Run by hand through the roller, starting thick and decreasing at each pass until you reach the #4 setting. Pass one more time.
- Cut the pasta strips into 31cms by 76mm in length sheets. Lay the finished lengths on a lightly floured work surface. Dust each with a little all purpose flour and roll each into a log. Cut each log across into slices 1cm wide - do not unroll. Cover each log in plastic wrap and refrigerate.
Petit basque cheese & Lime crème toss
- Bring vermouth to a boil over medium heat. Reduce heat to low. Add creme fraiche, petit basque and parmesan cheeses.
- Cook until melted - do not boil!
- Whisk until smooth then remove from heat and whisk in yolk.
- Season with salt, pepper and lemon juice. Fold in basil. Reserve, keeping hot.
Valencia orange vinaigrette
- Place all ingredients except oil, salt and pepper into a blender. Puree until smoothly combined.
- Add oil slowly with blender on low. Season to taste.
- Using funnel transfer vinaigrette to plastic squeeze bottles & refrigerate.
- Discard any products not used within 3 days.
Fennel grapefruit and rocket salad
- Combine ingredients in a large bowl.
- Add valencia orange vinaigrette and toss. Season and refrigerate.
To Serve
- Heat oven to 375°F/200°C.
- Unroll duck egg tagliatelle sections. Drop into boiling salted water and cook to al dente.
- Drain water from tagliatelle and add petit basque cheese & creme fraiche. Toss until pasta is well coated. Reserve, keeping warm.
- Heat a cast iron skillet over high heat until very hot. Sear top side of salmon to get a nice crust, 1-2 minutes.
- Finish in oven to desired internal doneness.
- Return skillet to medium heat. Add butter to skillet and rapidly baste salmon to encase.
- Transfer salmon to plate lined with a towel to drain excess butter.
- Lay a bed of pasta in a large warm bowl. Place salmon on top of pasta. Arrange fennel grapefruit and rocket salad next to salmon & serve immediately.
Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography