Homemade Pasta with Creamy Fish Ragout
Ingredients
- For the noodles
- 300 grams Pastry flour
- 3 egg yolks
- 1 egg
- salt
- Nasturtium (and leaves)
- For the fish stew
- 200 grams fresh Salmon
- 4 Scallop
- 4 shrimp
- 200 milliliters fish stock
- 200 milliliters Whipped cream
- ground white peppers
- 1 generous pinch Saffron
- cayenne pepper
- 2 Tbsps olive oil
- 2 tsps Noilly Prat
- 1 Tbsp Corn oil
- 30 grams butter
- Nasturtium leaf (for garnish)
Preparation steps
For the noodles: In a bowl, knead the flour, egg yolks, egg and salt until thoroughly combined. In small portions, roll the dough into a thin layer using a pasta machine. Reduce the roller setting as each portion gets thinner. Spread the nasturtium leaves and flowers over the dough. Fold the dough in half and roll through the pasta machine again. Cut the pasta sheets into long noodles, rectangles or squares ensuring the nasturtium leaves and flowers remain whole. Dust the pasta with flour and rest for 30 minutes.
For the fish stew: Cut the salmon into 1 cm (approximately 1/4 inch) cubes. Remove the scallop meat from the sheels and cut into cubes. Peel and devein the shrimp.
Place the fish stock in a pot, and bring to a boil until reduced. Stir in the cream and saffron, and season with the pepper and cayenne pepper to taste.
Heat the oil in a non-stick pan. Add the shrimp and cook for 2 minutes. Add the salmon and scallops, and cook for another 1-2 minutes. Add the vermouth and allow to resuce. Stir the fish mixture into the creamy fish sauce.
Bring a large pot of salted water to a boil. Cook the pasta in batches until al dente. Drain well.
Heat the butter in a pan until foamy. Add the cooked pasta and toss until combined.
For serving: Divide the pasta between plates and top with the fish sauce. Garnish with nasturtium leaves.
