Sorrel noodles with salmon

500g salmon fillet skin on
black pepper
extra virgin olive oil
500g heavy cream
marinated green peeper corns

for the dough:
100g fresh sorrel
2 eggs
400g semola di grano duro

Start by reducing the cream with some salt and green pepper corns. Let boil for about 30-45 until thick.

To make the noodles, blend the cleaned sorrel and eggs until a smooth puree is obtained. Weigh 350g semola, then add 150g ofthe  puree. Combine and knead until the dough is smooth. Then stretch and cut out noodles. Sprinkle the noodles with remaining flour and set aside.  Meanwhile bring water to a boil.

Pour some olive oil to cover the bottom of a pan. Place the salmon fillet skin down, sprinkle generously on top with freshly ground black pepper and coarsly ground salt. Cook covered for about three mintues, shaking the pan to move the olive oil on top of the fish.

Cook the noodles in salted water. Then drain and rinse with water. Arrange on a plate. Pour the reduced cream on top then arrange the salmon fillet. Decorate with olives, green pepper corns or edible flowers.

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