Wild Salmon Wrapped in Glass Noodle, on White Tomato Sauce

One day before: Make a tomato essence. To do this, cut the vine tomatoes into sixths, put them in a bowl, add the sea salt, olive oil and the basil and mix well. Chill for 24 hours, stir occasionally. Purée finely with the hand blender the next day. Line a large sieve with a fine-pored tea towel, pour in the tomato and basil puree and slowly drain. This can take a long time! -Please do NOT wring out or apply pressure, otherwise too much red color pigments will get through the cloth.

Let the salt water boil, add the glass noodles and turn off the heat. Stir every now and then and let simmer for 3-4 minutes. DO NOT add oil to the cooking water. Strain the pasta and chill.

When the pasta has cooled down, lay out 4 "pasta lines" on the worktop, season with salt and pepper and lay the fish fillets, which have also been seasoned, across.

Now wrap the fish with the noodles and fry them in the pan in good oil until crispy on all sides and cook in the preheated oven at about 120 degrees for ten to twelve minutes.

While this is happening, put the tomatoes in a hot pan, season with pepper and salt and toss them several times. Finally add a little butter and season with a little sugar.

Preparation of the white tomato sauce: Thicken the collected tomato and basil water with a roux, add the crème fraiche and season to taste with chilli, pepper and salt.

Arrange in the center of a large plate. Put in the cooked pasta and fish packets and cover with the small potatoes previously boiled in salted water, alternating with the cherry tomatoes. Decorate with a sprig of basil.

The cook serves with a strong white wine for example: Soly Nieve, Verdejo-Vitura

When I've cooked it, there are pictures.

Recipe suggestion from the "Kochkunst" restaurant at Heimbach Castle