New Zealand King Salmon and Duck Egg Tagliatelle


Fresh Grill/Wine Country
This is a style that invokes Northern California and the Northwest Coast.  Fresh is everything with an almost minimalist approach to execution. There are strong Asian influences coming through with the long standing Chinese and Japanese communities that settled in these areas in the late 1800’s, along with the Italian immigrants who settled in the Napa, Sonoma Central Coast areas and started growing wine and produce. 


Duck Egg Tagliatelle Pasta - method

  • Combine all ingredients in a food processor. Pulse until the dough gathers into clumps.
  • Transfer dough to a work surface lightly dusted with flour. Kneed by hand until dough forms a smooth elastic ball – about 3 minutes.
  • Roll the ball out into a sheet ¼”/60 mm thick. Cut sheet into broad strips that will fit into a pasta roller.
  • Start running by hand through the roller, starting thick and decreasing at each pass through until you reach the #4 setting. Pass one more time.
  • Cut the pasta strips into 12”/31 cms. By 3”/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 ½”/1 cm. wide – do not unroll.
  • Roll each log in plastic warp and refrigerate until service.

Petit Basque Cheese & Crème Fraiche Toss - method

  • Bring vermouth to a boil in a non-reactive saucepan over medium heat.
  • Reduce heat to low. Add Crème Fraiche, Petit Basque and Parmesan cheese.
  • Cook until melted - do not boil!
  • Whisk until smooth.
  • Remove from heat and whisk in yolk.
  • Season with salt, pepper and lemon juice. Fold in basil.
  • Reserve, keeping hot.

Valencia Orange Vinaigrette - method

  • Place all ingredients except oil and 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.
  • Label each squeeze bottle  with name of product, date of preparation and with preparers initials.
  • Screw top on each bottle.  
  • Hold under constant refrigeration.
  • Discard all product that is not used within 3 days.

Fennel Grapefruit and Rocket Salad - method

  • Combine arugula and grapefruit in large bowl.
  • Add valencia orange vinaigrette and toss. Season. Toss. Refrigerate.

To Serve

For 1 Serving

8 slices Duck Egg Tagliatelle Pasta    
¼ Cup Petit Basque Cheese & Crème Fraiche Toss          
1  x 5 oz. New Zealand King Salmon Steak    
1 Tbsp Unsalted Butter      
½ Cup Fennel Grapefruit and Rocket Salad


  • 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 Duck Egg Tagliatelle and add Petit Basque Cheese & Crème Fraiche Toss to the pan; 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 temperature.
  • 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.

Note –  Pasta Water = 1 quart/1 liter spring water plus 2 tsps. sea salt


Recipe Photography: Patrick McDonnell Photography 

About the Chef

Patrick McDonnell and his culinary team at McDonnell Kinder & Associates (MKA) have drawn upon their extensive backgrounds as chefs and restaurant operators to develop recipes for New ...
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