Ode to Europe Pasta
Redefining Salmon with a fresh twist
≈ 1380 kcal · 78 g protein · 112 g carbs · 68 g fat — AI estimate per serving
Ingredients
Method
- 1
Hand crush the garlic, add the oil to the pan and add the garlic. Gently fry to extract the garlic into the oil. After 5 minutes add the finely chopped red onion. Fry them until glazed and lightly colored. Take the garlic out and finely chop it (should be glazed). Add the shrimp (under cook the shrimp slightly)and fry for 2 minutes Take the mixture out. Set asie
- 2
Roast the sesame seeds golden brown set aside fro later. Chop the cucumber in small cubes and set aside. Wash the capers with water to remove a lot of the salt. Now add to a pot and add some cream gently reduce the cream and set aside for later.
- 3
Cook the pasta very al dente. 10 grams of salt per liter of water.
- 4
Fry the salmon and gently undercook a little. Should be pink and juicy inside. set aside and now fry the skin until crispy. Set the salmon and skin aside
- 5
Add the creme fraiche and creme to the pasta. Add the onions (drain some of the oil) and mix well. Mix in 1 - 2 tspns of lemon juice (more if you like) and zest to taste. Spoon the mixture. Add some parsley, black pepper and spoon again. reheat swiftly. Now add the capers, raspberries and cucumber, sesame seeds.
- 6
Add the flakes of salmon. Get large flakes in the structure direction of the fish and gently spoon again. Enjoy!
Rémy's wine pairing
white wine from Cassis (Clos Sainte Magdeleine 2015)
Its freshness and herbal elements work well with this delicious pasta dish.
