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Plank roasted salmon with tagliatelle and wild garlic sauce

By March 24, 2017 , , ,

This time of year wild garlic is in season and it's best to make the most of it while you can as the season is short. The flavour of the garlic works really well with the smokiness of the plank roasted salmon.

500g salmon
1 hickory plank (soaked in water for at least 2 hours)
Handful hickory chips
Salt and pepper

Set your BBQ for direct cooking at 150c with the normal griddle
Season the salmon and place on the plank
Place the plank on the griddle and throw in the hickory chips on the coals before closing the lid
Cook for 20 minutes until the salmon is medium rare
Place to one side until ready to mix through the sauce

Pasta dough
200g semolina or tipo '00' flour
2 eggs

In a food processor, whizz the flour and eggs together until they form a ball
Wrap in cling film and place in the fridge for an hour to rest
Using a pasta machine roll out flat and then using the tagliatelle setting, cut into strips
Allow to dry before cooking
Cook in boiling, salted water for 2 minutes before adding to the sauce

1 shallot finely chopped
70ml white wine
100ml fish stock
20g  grated parmesan
50ml crème fraîche
5ml lemon juice
15 leaves wild garlic roughly chopped
Oil for frying
Salt and pepper

Fry off the shallot in oil on a low heat until soft and glossy
Add the wine and stock and turning up the heat reduce by half
Next add the parmesan and crème fraîche and stir through
Season with the lemon juice, salt and pepper
Add the wild garlic just before serving with the pasta and allow to wilt for 1-2 minutes in the sauce

To assemble the dish

Flake the salmon and add to the sauce
Add the cooked tagliatelle and stir to mix well

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