So yesterday afternoon I had the opportunity to watch my FAVORITE Masterchef contestant live at the Good Food and Wine Show.
Ilse Fourie did a wonderfully informative demonstration of what she cooked during the early stages of the competition to WOW the judges. I literally came straight home and tried it out....and in her own words.. its BEEAUTIFAAAAL! I hope she won't mind me sharing the recipe with you.
Ilse Fourie did a wonderfully informative demonstration of what she cooked during the early stages of the competition to WOW the judges. I literally came straight home and tried it out....and in her own words.. its BEEAUTIFAAAAL! I hope she won't mind me sharing the recipe with you.
Tip: Don't try and cheat and buy pasta, the best element of this dish is the fact that the pasta is fresh, well seasoned and home made.
Ilse: Pan-grilled Salmon on a Bed of Tagliatelle With Sautéed Baby Spinach and Citrus Syrup
Ingredients
100 g
Bread Flour
1 Large
Free Range Egg
5 ml
Extra Virgin Olive Oil
200 g
Scottish Salmon Steak
150 g
Baby Spinach
1/2 Large
Lemon
100 ml
Orange Juice
25 g Butter
Dough:
Add the egg, flour and olive oil to a food processor and blend together, then mold into dough and cover in cling film and rest for 30 minutes.
Syrup:
Cut the lemon peel into strips, add to orange juice and reduce until a thin syrup is achieved.
Whisk in warm Nederburg white wine to make a sauce, add butter to enrich the citrus sauce and keep it warm.
Tagliatelle:
Roll the pasta dough through pasta maker, fold sheets, and cut strips of tagliatelle.
Boil pasta until al dente, refresh and sauté in a little butter.
Salmon:
Pan grill the salmon until cooked (about four minutes on each side) in a moderate temperature pan.
Plating:
Dish the pasta on the plate, place cooked salmon and cover with spinach and citrus sauce.
Add the egg, flour and olive oil to a food processor and blend together, then mold into dough and cover in cling film and rest for 30 minutes.
Syrup:
Cut the lemon peel into strips, add to orange juice and reduce until a thin syrup is achieved.
Whisk in warm Nederburg white wine to make a sauce, add butter to enrich the citrus sauce and keep it warm.
Tagliatelle:
Roll the pasta dough through pasta maker, fold sheets, and cut strips of tagliatelle.
Boil pasta until al dente, refresh and sauté in a little butter.
Salmon:
Pan grill the salmon until cooked (about four minutes on each side) in a moderate temperature pan.
Plating:
Dish the pasta on the plate, place cooked salmon and cover with spinach and citrus sauce.
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