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Papardelle with salmon
How to cook Papardelle with salmon
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.
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