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Arctic char and scallops on tagliatelle

  • 1h 15m
    • Preparation 1h
    • Cooking 15 min

Ingredients

4 People
  • For the Tagliatelle:
  • 400 g Pasta flour
  • 4 Eggs (size M)
  • Salt
  • For the Sauce:
  • 130 g Butter
  • 2 Shallots
  • 1 pkg. Saffron threads (0.1 g)
  • 0.5 tsp. White peppercorns
  • 120 ml Dry white wine
  • 80 ml Fish stock
  • 2 tbsp. Vermouth (e.g. Noilly Prat)
  • 1 tbsp. Chardonnay vinegar
  • Salt
  • For the vegetable spaghetti:
  • 1 Yellow beet (approx. 250 g)
  • 1 Red beet (approx. 250 g)
  • 1 Ring beet (approx. 250 g)
  • 1 Large carrot (approx. 250 g)
  • For the fish:
  • 2 Char filets (with skin, approx. 300 g each)
  • 8 Scallops (approx. 25 g each)
  • Salt
  • Pepper
  • 2 tbsp. Butter
  • Plus:
  • 4 tsp. Caviar
  • 4 Stalks of tarragon
  • 4 Stalks of dill
  • Plastic wrap
  • Durum wheat semolina for the baking tray

Preparation

Step 1
To create the pasta dough, sift the pasta flour onto a work surface. Form a hollow in the center. Add eggs and salt to the hollow and stir into the flour with a fork. Knead the dough with your hands for 5-10 minutes until a homogeneous mass is formed. If the dough is too firm, add 1 tablespoon of water. Flatten the pasta dough, wrap it in plastic wrap and let it rest for about 30 minutes.
g Pasta flour
Eggs (size M)
Salt
Step 2
In the meantime, peel and wash the root vegetables and cut into vegetable spaghetti using the WMF Kult X Spiralizer.
Yellow beet (approx. 250 g)
Red beet (approx. 250 g)
Ring beet (approx. 250 g)
Large carrot (approx. 250 g)
Step 3
Roll out the pasta dough into thin sheets using the WMF Gourmet Pasta Machine and cut into tagliatelle. Shape the pasta into nests, place on a baking sheet sprinkled with semolina, cover and set aside.
Durum wheat semolina for the baking tray
Step 4
For the sauce, cut 120 g of butter into small cubes and freeze. Meanwhile, peel and finely dice the shallots. Heat the remaining butter in a saucepan. Sauté the shallots, saffron and pepper for about 1 minute until translucent. Add the white wine, fish stock, vermouth and vinegar and reduce over a medium heat to about 100 ml. Pour the stock through a fine sieve into a small pot and set aside.
g Butter
Shallots
pkg. Saffron threads (0.1 g)
tsp. White peppercorns
ml Dry white wine
ml Fish stock
tbsp. Vermouth (e.g. Noilly Prat)
tbsp. Chardonnay vinegar
Salt
Step 5
Rinse the fish fillets and scallops and pat dry. Cut the fish into 4 slices each. Season the fish and scallops with salt and pepper. Heat the butter in a frying pan and sear the fish over a medium heat on the skin side for about 2 minutes. After 1 minute of frying, add the scallops to the fish in the pan. Turn the fish and scallops over and cooking for about another minute. Remove and keep warm.
Char filets (with skin, approx. 300 g each)
Scallops (approx. 25 g each)
Salt
Pepper
tbsp. Butter
Step 6
Bring the saffron stock to a boil and reduce the heat. Gradually add the frozen butter, stirring constantly until the sauce has a creamy consistency. Season with salt to taste. Briefly whisk with a hand blender and keep warm. Cook the tagliatelle in boiling salted water for about 3 minutes. Add the vegetable spaghetti to the pasta after 2 minutes and cook for 1 more minute. Remove with a slotted spoon and drain. Arrange the pasta and vegetable spaghetti with fish and scallops. Decoratively arrange the sauce on top. Serve garnished with caviar and herbs.
Salt
tbsp. Butter