New Zealand King Salmon and Duck Egg Tagliatelle

New Zealand King Salmon and Duck Egg Tagliatelle

Ingredients - Duck Egg Tagliatelle Pasta

Yield 2 Cups/16 oz./475 ml.
1 Duck Egg, beaten
1 1/4 Cups All-Purpose Flour
1/2 tsp Sea Salt
1/2 tsp White Pepper

Ingredients - Petit Basque Cheese & Créme Fraiche Toss

Yield: 2 1/4 Cups/18 oz./530 ml.
1/8 Cup Dry Vermouth
1/2 Cup Créme Fraiche
1/4 Cup Petit Basque Cheese, freshly grated
1/4 Cup Parmesan Cheese, freshly grated
1 each Duck Egg yolk
To Taste Sea Salt
To Taste White Pepper
To Taste Fresh Lemon juice
1 Tbsp Fresh Basil, chopped

Ingredients - Valencia Orange Vinaigrette

Yield: 4 Cups/32 oz./940 ml.
1 1/2 Cups Valencia Orange Juice
Tbsp White Wine Vinegar
1/2 Cup Lavender Honey
2 Cups Olive Oil
To Taste Sea Salt
To Taste White Pepper

Ingredients - Fennel Grapefruit and Rocket Salad

Yield: 4 Cups/32 oz./950 ml.
2 Cups Fresh Rocket, iced
1 Cup Fresh Fennel, shaved
1 Cup Grapefruit Segments
1/2 Cup Valencia Orange Vinaigrette
To Taste Sea Salt
To Taste Black Pepper

Additional ingredients required for assembly (per serve)

1x5 oz (140 gms) New Zealand King Salmon Steak
1 Tbsp Unsalted Butter

Method - Duck Egg Tagliatelle Pasta

Method - Petit Basque Cheese & Créme Fraiche Toss

Method - Valencia Orange Vinaigrette

Method - Fennel Grapefruit and Rocket Salad

To Serve


Assembly - For 1 Serving

8 slices Duck Egg Tagliatelle Pasta
1/4 Cup Petit Basque Cheese & Créme Fraiche Toss
1x5 oz (140gms) New Zealand King Salmon Steak
1 Tbsp Unsalted Butter
1/2 Cup Fennel Grapefruit and Rocket Salad
Chef’s Note.
Pasta Water = 1 quart/1 liter spring water plus 2 tsps sea salt

Recipe photography:
Patrick McDonnell Photography
www.patrickmcdonnellphotography.com

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