Salmon and Wolffish on Saffron Wine Velouté with Black Noodles and Crayfish

Pile the flour and durum wheat semolina with the salt on a board. Make a well in the middle, add eggs, oil and sepia ink. Whisk eggs with a little flour and, if necessary, add a little water. Knead with the heel of your hand until you get a smooth, malleable dough. The dough is optimal when it separates from the wooden board and the surface is shiny. Shape into a ball, cover with a cloth and let rest for about 30 minutes.

Then roll out the dough ball from the middle on a floured baking board. When rolling out with the pasta machine, reduce the roller thickness from time to time. Place the strips of dough next to each other, lightly floured, and let them dry briefly. Using the appropriate attachment on the pasta machine, cut the dough into narrow or wide noodles. Cook in boiling water for about 3 minutes until firm to the bite.

Sweat the onions in butter until translucent and deglaze with white wine. Then fill up with cream and reduce. Tie the whole thing with strength if necessary. Season to taste with salt, pepper and saffron.

Rinse the fish with cold water and pat dry! Cut 10 even strands from the salmon and 5 from the loach (approx. 30 cm). Braid 1 braid from 3 strands each. It is important to fix the beginning and the end of the braid with a toothpick. Then put the braids in a fire-proof dish, pour about 0.2 liters of wine and cook at 180 degrees for 10 minutes. Finally, toss the pasta with the crayfish in butter while hot, put the sauce on the plate and add the pasta. Then place the fish braid on top of the sauce.