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Ingredients
Flower Pasta with Seafood Cream Sauce
- Ingredients
- 300 grams Pastry flour
- 3 egg yolks
- 1 egg
- salt
- Nasturtium
- Nasturtium leaf
- 200 grams Salmon
- 4 Scallop (trimmed)
- 4 shrimp (peeled and deveined)
- 200 milliliters fish stock
- 200 milliliters Whipped cream
- freshly ground peppers
- 1 generous pinch Saffron (ground)
- cayenne pepper
- 2 Tbsps olive oil
- 20 milliliters Noilly Prat
- salt
- garnish
- Watercress
Combine flour with egg yolks, egg, salt and mix into dough. Wrap in plastic wrap and refrigerate for 30 min. Roll dough through pasta maker. Place watercress, flowers and leaves on half of dough strip. Fold other half of dough over and roll through pasta maker. Cut pasta sheet in strips, each about 3 cm (approximately 11/4 inches) wide and sprinkle with flour. Let rest for 30 min.
Cut salmon and scallops into 1 cm (approximately 1/3 inch) cubes. Combine fish stock with cream, pepper, saffron, cayenne pepper and omit salt. Simmer over low heat.
Saute shrimp in hot oil and add scallops and salmon. Deglaze pan with vermouth and add cream sauce to pan. Season with salt and pour into soup plates.
Cook herb pasta in salted water until al dente and drain. Place on plates and arrange with seafood cream sauce. Garnish with watercress leaves and serve.