John Myers
Salmon on Sepia Ribbon Noodles
The perfect salmon on sepia ribbon noodles recipe with a picture and simple step-by-step instructions.
- 500 g Wheat flour
- 1 Msp Salt
- 1 tsp Olive oil
- 4 Pc. Eggs
- 1 packet Sepia ink
- 400 g Salmon fresh
- 4 Pc. Egg yolk
- 1 tbsp Lemon juice
- 250 g Butter
- 1 Msp Salt
- 2 Msp Pepper
- Sift the flour into a bowl. Make a well in the middle and add the eggs, salt and olive oil. Then knead the pasta mixture, starting from the middle, until all the ingredients are well mixed.
- Finally add the sepia ink and knead until the dough is evenly colored black.
- Let the dough rest in the refrigerator for at least an hour in foil. Then roll out evenly thin and cut into strips with a sharp knife.
- Put the finished, but still raw pasta to one side to dry. Melt the butter in a double boiler and set aside to cool. Put on the pasta water with salt.
- Wash the salmon, pat dry and season with salt. Then fry in olive oil on the skin side and place in the oven preheated to 90 degrees for 15 minutes.
- Put the pasta in the boiling water.
- Thicken the egg yolk, lemon juice, salt and pepper while stirring vigorously in a water bath and slowly pour in the cooled, liquid butter.
- Drain the pasta and arrange on the plate, pepper the salmon and place on top of the pasta. Drizzle all over with the sauce.
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