Ingredients
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ΥΛΙΚΑ Preparation and boiling of pasta
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500 g salmon fillets, cut in pieces, 4-5 cm from Blue island fish Markets
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1 tsp honey
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1 tsp mustard Dijon
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1 tsp sea salt
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1 pinch of pepper, ground
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1500 g water
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1 tsp salt
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2 tbsp olive oil
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300 g tagliatelle
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Sauce
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1 tbsp olive oil
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2 spring onions, cut into pieces
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40 g ouzo
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250 g coconut cream
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100 g water
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100 g spinach
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basil leaves, to serve
Instructions
Preparation and boiling the pasta
- Get fresh salmon fillets from Blue Island Fish Markets. Place a big bowl on mixing bowl lid, weigh the salmon fillets, cut into pieces 4-5 cm, marinate with 1 tsp honey, 1 tsp mustard, 1 tsp sea salt and 1 pinch pepper and set aside.
- Place 1500 g water into mixing bowl and boil 14 min/100°C/speed 1.
- Add 1 tsp salt and 300 g tagliatelle cook for time indicated on package/ 100°C/reverse mode/speed 1 or until al dente. Drain pasta through Varoma dish and transfer into thermo server mix with 1 tbsp olive oil and keep warm. Meanwhile, heat 2 tablespoons of olive oil into a pan and sauté the salmon fillets for just 2 minutes. Transfer into Varoma dish and set aside.
Sauce
- Place 1 tbsp olive, 2 spring onion, cut into pieces and chop 5 sec/speed 5.
- Then sauté 4 min/120°C/reverse mode/speed 1.
- Add 40 g ouzo, 250 g coconut cream and 100 g water, place Varoma dish, with salmon, into position and steam 12 min/Varoma/reverse mode/speed 1.
- Add to the thermo server with the tagliatelle, 100 g. spinach, the cooked salmon, the sauce from mixing bowl and mix lightly with the spatula. Taste and season accordingly. Garnish with basil leaves and serve.
Recipe from chef Noel Christo Bassil
*Useful items: big bowl, thermo server
