Heat smocked salmon and vegetable tagliatelle
INGREDIENTS serves 8
8 slices of Sarrade heat smoked salmon
½ litre of Bouchot mussels
2 chopped shallots
2 dl dry white wine
2 fennel leaves
20g white vinegar
Juice of 5 Maltese oranges
1 teaspoon of cardamom powder
1 teaspoon of paprika powder
1 teaspoon of poultry broth powder
1 teaspoon of fish soup powder
Peel and cut the carrots in half lengthwise. Using a mandolin, cut them into very fine tagliatelle. Place to one side.
Prepare and wash the courgettes. Cut them in half lengthwise. Using a mandolin, cut them into very fine tagliatelle. Place to one side.
Prepare, strip and wash the fennel leaves. Using a mandolin, cut them into very fine tagliatelle. Place to one side.
Blanch the vegetable tagliatelle for 1 min with salted boiling water separately Place in ice water straight away. Drain and place to one side.
Scrape and clean the mussels. Move them about in several cold water baths to get rid of any impurities.
In a saucepan, sweat the chopped shallots with butter.
Pour the mussels and the white wine.
Cover and cook for 4/5 minutes, stirring often.
When they naturally open, remove them.
Filter the jus, place the mussels to one side.
Caramelize the sugar in a saucepan, deglaze with the vinegar then reduce by half.
Add the orange juice, reduce by ¾.
Add mussel cooking juice, cardamom, paprika, poultry stock and fish soup powder. Cook over medium heat for 5 minutes and emulsify with the blender immersing it with the 50 gr of remaining butter.
Heat tagliatelle and mussels in Maltese jus.
Serve in soup plates with smoked salmon warmed to perfection.