I was also blown away by the combo of conventional creamy sauce, mixed with not so conventional sake, slices of seared salmon and the most moorish topping of shredded nori sheets, an exceptional dish in more ways than one.
It looks fancy and boy it tastes it too! 2020 is the year of bringing the restaurant to your own kitchen and this dish delivers on all fronts.
- 400g squid ink pasta (normal will do too)
- 1 tbsp vegetable oil
- 400g skinless salmon fillets
- 1½ tsp salt
- 1 tbsp butter
- 2 tbsp very finely chopped onion
- 2 tbsp sake
- 300ml pouring cream
- 100g salmon caviar (I got mine at Waitrose)
- 150g frozen edamame beans, thawed in the microwave (again got mine from Waitrose)
- 1 sheet nori, cut into thirds and then into very fine strips
- Cook the pasta in salted water until al dente.
- Heat the oil in a large frypan over medium heat.
- Season the salmon well with one teaspoon of salt and sear lightly so that the middle of the filets remains uncooked (sashimi style).
- Remove from the pan and rest on absorbent paper.
- Without washing the pan, heat the butter and fry the onion over medium heat until softened.
- Add the remaining salt and sake and bring to the boil.
- Add the cream and stir well.
- Cut the salmon into bite-sized pieces and stir through the cream sauce.
- Add the pasta and edamame beans and stir well.
- To serve top the pasta with the salmon roe and the very thinly sliced nori and enjoy!