Salmon with Stuffed Tortellini and Brown Butter
Serves 2
Ingredients
Pasta
- 200g pasta flour
- 1 tsp salt
- 2 eggs beaten
- 1 tblsp olive oil
Pasta filling
- 3 scallops (roe removed)
- 100ml double cream
- 300g fresh salmon
- 1 tblsp coriander
- 1 tblsp lime zest
Everything else
- 2 x 150g fresh salmon fillets
- 100g spinach
- 30g butter
- Juice of ½ lemon
- Mixture of herbs from the garden
Method
- To make the pasta dough gradually add the beaten eggs to the flour and salt until a dough is formed, add the oil and knead for 5 minutes. Wrap and rest in the fridge for about half an hour
- For the filling, blend the scallops in a food processer and gradually and the cream until smooth. Add the salmon and pulse until a course mixture is produced. Put into a bowl, add the lime zest and season. Cover and put in the fridge for an hour to firm up
- Roll out the pasta to number 8 on the pasta machine and shape 10 tortellini. To cook, have a pan of water on the boil, a pan on for frying the fish and a baking tray ready. Put the oven on to 200 degrees centigrade
- Seal the salmon for a minute on each side in the frying pan, season and place on a baking tray and roast for 4 to 5 minutes. At the same time, put the tortellini into boil for 5minutes
- Wilt the spinach in the same pan you sealed the fish in then set aside to keep warm
- Melt the butter in the same pan again and cook until a nut brown colour. Take off the heat and stop it cooking by adding the lemon juice
- Serve the salmon on the spinach, place the tortellini alongside and season with salt and black pepper and olive oil. Decorate with fresh herbs and drizzle on the butter