Papardelle with salmon

Ingredients

• homemade tagliatelle/fettuccine noodles 80 g
• seaweed Wakame 1 g
• cream 33% 150 ml
• oyster sauce 10 ml
• Unagi sauce 10 ml
• garlic shallot 10 g
• red caviar 15 g
• basil red/green 3 g
• watercress salad 2 g
• sea salt 3 g
• black pepper 1 g
• salmon (boneless fillet) 100 g
• white wine 50 ml

Cooking

Step 1

To prepare the creamy sauce, reduce the wine by half and add to the cream, add Wakame seaweed and simmer for 5 minutes. Then add Unagi sauce and a little salt to taste.

Step 2

Boil pasta until al dente, 7-8 minutes. Pour into prepared cream sauce.

Step 3

Bake the salmon fillet separately in a porcelain dish, in oyster sauce for 7-10 minutes.

Step 4

To serve, lay the baked salmon on the cooked pasta in the sauce. Decorate with red caviar, watercress salad and basil florets.