John Myers
Contents
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Ingredients
Pasta
- 300 g Pasta flour
- 200 g Durum wheat semolina
- 1 tsp Salt
- 2 Eggs
- 3 Egg yolk
- 125 g Butter
- 1 bunch Coriander
Passion fruit sauce
- 1 Shallot
- 1 tbsp Butter
- 200 ml Dessert wine
- 100 ml White wine
- 3 Passion fruits / maracujas
- 1 pinch Chilli (cayenne pepper)
- 1 pinch Black pepper
- 1 pinch Salt
- 200 ml Double cream
- 50 g Ice cold butter
vegetables
- 500 g Salsify fresh
- 100 ml Vinegar
- 500 g Carrots
- 200 g King oyster mushrooms
- 1 Shallot
- 2 tbsp Butter
- 1 tbsp Powdered sugar
- 1 splash Lemon juice
- 1 pinch Pepper White
fish
- 800 g Cod freshly cut fish
- 1 pinch Salt
- 1 pinch Pepper
- 1 tbsp Flour
- 1 shot Oil
- 1 tbsp Butter
- 2 Rosemary sprigs
- 1 splash Lemon juice
- 1 Clove of garlic
Instructions
pasta
- First make the pasta: Mix the flour and semolina, make a well in the middle and add the eggs and egg yolks. Process into a smooth dough, leave to rest for at least 1 hour. Then make thin plates with a pasta machine, cut into ribbon noodle shape, twist into nests and set aside. Mix soft butter with chopped coriander, season with salt and set aside. Do not cool, as the butter should be added to the freshly cooked pasta and otherwise the pasta will cool down too much.
sauce
- For the sauce, peel the shallot, chop it finely and stew it in butter. Deglaze with dessert wine and white wine. Add the content of the passion fruit and reduce by half. Depending on the taste of the fresh fruit, possibly add some passion fruit juice. Reduce for around 30-40 minutes, then pass through a hair sieve. Mix the sauce with the double cream and season to taste. Just before serving, mix in the ice-cold butter with the magic wand.
vegetables
- Peel the salsify for the vegetables and immediately add them to water with vinegar, otherwise they will discolour. Blanch in boiling salted water, rinse and set aside. Peel the carrots and cut into sticks. Glaze in butter with powdered sugar, deglaze with lemon juice and cook slowly. Sear the mushrooms, add the salsify and carrots, season everything and season to taste.
fish
- Examine the fish for bones and remove them. Score the surface of the skin with a sharp knife and lightly dust it with flour. Fry the fish in oil over high heat only on the skin side. When the skin is brown, reduce the heat, turn the fish, add rosemary and butter, season and let simmer in the hot pan with the remaining heat for 3-4 minutes (also works in the oven at 120 ° C).
- Cook the pasta in boiling salted water for about 3 minutes until al dente. Then mix with the coriander butter and serve. Place the fish on top, add the vegetables and serve with the sauce.
Nutrition
Serving: 100gCalories: 168kcalCarbohydrates: 11gProtein: 6gFat: 9.9g
