Salmon with Stuffed Tortellini and Brown Butter

Salmon with Stuffed Tortellini and Brown Butter

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Serves 2



  • 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


  • 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
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