Black spaghetti with salmon and mozzarella
1 serving
15 minutes
Black spaghetti with salmon and mozzarella is an exquisite dish of European cuisine that combines marine and creamy notes. The black spaghetti, made with squid ink, gives the dish an elegant appearance and rich flavor. Salmon sautéed with onion and orange zest reveals its tenderness and enhances the aroma of the sea. The creamy sauce based on fish broth, with parsley and spices added, creates a velvety and harmonious texture. Grated mozzarella and fresh arugula complete the composition, adding lightness and a refreshing contrast. This dish is perfect for special dinners, romantic meetings, or simply for those who want to enjoy a refined combination of European gastronomic flavors.
1
Finely chopped onion (5 g) and skinless salmon fillet cut into strips (50 g) are sautéed in vegetable oil for 20-30 seconds.
- Onion: 5 g
- Salmon fillet: 50 g
- Vegetable oil: to taste
2
Add the grated zest of 1/5 of an orange and fry for another 15 seconds.
- Grated orange zest: to taste
3
Add fish broth (50 ml), 38% cream (100 g), salt and pepper to taste, finely chopped parsley (2 g).
- Fish stock: 1 ml
- Heavy cream (38%): 100 ml
- Chopped parsley: 2 g
- Vegetable oil: to taste
4
Stir the mixture until the sauce thickens.
5
Mix the prepared sauce with boiled black spaghetti (100 g) and place it on a plate.
- Squid ink spaghetti: 100 g
6
Sprinkle grated mozzarella cheese (20 g) on top, add arugula (5 g), and place the halved mozzarella ball.
- Mozzarella cheese: 20 g
- Rocket (arugula): 5 g
- Mozzarella cheese: 20 g
