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Citrus and Herb Salmon Linguine
Recipe by Phenix
Try this perfectly balanced Citrus and Herb Salmon Linguine, it's easy for beginners and holds an explosion of flavour
- Steps
- Ingredients
Steps
- For the Salmon, fill a water bath and warm to 40°C.
- In a vacuum sealable bag, combine salmon, lemon thyme, rosemary, lemon and olive oil. Season with salt and pepper and vacuum seal the bag. Place bag in the water bath and cook 30 minutes.
- For the Linguine, combine eggs, yolks and salt in a small bowl and briefly whisk.
- In the bowl of a stand mixer, add flour, create a well in the centre and add eggs. Knead with the dough hook attachment, until dough comes together. Transfer dough to the bench and knead by hand until dough bounces back when pressed. Wrap in plastic wrap and rest for 20 minutes in the fridge.
- In batches, pass dough through a pasta roller, starting from the thickest setting and folding at least 3 times to laminate. Continue working down through the settings to desired thickness, dusting with flour as needed. Pass pasta sheets through a linguine cutter and set aside.
- For the Fried Basil, heat oil in a deep fryer to 180°C. Add basil leaves to the fryer basket and fry until translucent. Drain basil on a paper towel lined tray.
- For the Tomatoes and Spinach, warm a large frying pan over high heat, add butter, oil and onion and cook until caramelised. Add garlic and cook for 30 seconds. Add tomatoes, spinach and verjuice and reduce the liquid by half. Season with lemon juice, salt and pepper if liked.
- To assemble, remove salmon from bag and pat the skin dry with paper towel. Heat a nonstick frying pan over medium heat. Add salmon, skin side down to the pan and cook for 3 minutes or until crispy.
- Bring a saucepan of salted water to the boil. Add oil and linguine and cook until al dente. Drain linguine in a colander.
- To serve, add Linguine to Tomatoes and Spinach and toss through. Twist the linguine onto serving plates and spoon sauce from the pan over. Place Sous Vide Salmon on top, skin side up and garnish with Fried Basil.
