Pappardelle with salmon
2 servings
40 minutes
Pappardelle with salmon is a refined dish of Italian cuisine that combines the delicate texture of pasta with the rich flavor of baked salmon and creamy sauce. This recipe embodies the elegance and sophistication of Mediterranean gastronomy. The sauce, infused with the aroma of white wine and enriched with wakame seaweed and subtle notes of oyster sauce, gives the dish a light marine freshness. The salmon baked in oyster sauce reveals its juiciness and rich taste, while the red caviar adds a delicate salty aftertaste. Served with watercress salad and basil completes the harmony of this masterpiece. Perfect for special dinners, pairing well with white wine and a cozy evening atmosphere.
1
To prepare the cream sauce, reduce the wine by half and add it to the cream, then add Wakame seaweed and simmer on low heat for 5 minutes. Then add Unagi sauce and a little salt to taste.
- Dry white wine: 50 ml
- Whipping cream 33%: 150 ml
- Wakame seaweed: 1 g
- Unagi (eel) sauce: 10 ml
- Sea salt: 3 g
2
Pre-cook the pasta to an 'al dente' state for 7-8 minutes. Add it to the prepared creamy sauce.
- Fettuccine: 80 g
3
Bake the salmon fillet in oyster sauce for 7-10 minutes in porcelain dish.
- Salmon fillet: 100 g
- Oyster sauce: 10 ml
4
Serve the baked salmon on the cooked pasta in sauce. Garnish with red caviar, watercress, and basil florets.
- Red caviar (salmon roe): 15 g
- Garden cress: 2 g
- Basil: 3 g
