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Puff pastry with mushrooms
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Georgian-style Khachapuri
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Papardelle with salmon
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Step-by-Step Cooking Instructions
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.
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
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