Pasta with Fish Ragout

Ingredients

• 300 g wheat flour
• 3 egg yolks
• 1 egg
• Salt
• Kapuzinerkresseblüte (and leaves)
• 200 g fresh salmon fillet
• 4 peeled scallops
• 4 scampi
• 200 ml fish stock
• 200 ml heavy cream
• ground white pepper
• 1 tsp saffron strands
• Cayenne pepper
• 2 tbsp olive oil
• 2 tsp Noilly Prat
• 1 tbsp germ oil
• 30 g Butter
• Kapuzinerkresse leaf (for garnish)

Instructions

1. 1.

   Knead the dough from the listed ingredients and roll it thin with a pasta machine. Divide the finished dough into portions and run each through the machine with a smooth roller, reducing the roller thickness each pass. Cover half of each noodle strip with cress flowers and leaves, fold over the other half, then run again at the same setting or roll evenly with a rolling pin. Cut the dough sheets into strips or squares, keeping the herbs intact. Dust the herb noodles with flour and let rest for at least 30 minutes.

2. 2.

   Cut the salmon into 1 cm cubes. Separate the scallop meat from the shell and cube it as well. Break the scampi out of their shells and remove the black gut on the back. Simmer the fish stock with cream and spices over high heat until thickened.

3. 3.

   Heat oil in a non‑stick pan and sauté the scampi for 2 minutes. Add the scallops and salmon cubes, cook for 1–2 minutes, then pour in Noilly Prat, reduce, and stir into the creamy fish sauce.

4. 4.

   Bring plenty of salted water to a boil in a large pot and cook the herb noodles al dente in portions. Drain, let drain, and toss in a pan with foamy butter. Plate on four preheated deep bowls and serve with the ragout. Garnish with a few Kapuzinerkresse leaves.