Seared Salmon, Carrot Tortellini, Red Pepper-Cumin Sauce
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
41
Spice
46
Sweetness
48
Sourness
44
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
1 pinch
Ground Cumin310 g
Egg Yolk2 tsps
Olive Oil200 g
Shallot (thinly sliced)100 g
Sherry Vinegar310 g
White Wine1 cup
Black Peppercorn1 cup
Coriander Seed2.75 cups
Sea Salt1 tbsp
ButterDirections:
1
Grind peppercorns and coriander in coffee grinder until coarse
2
Put this mixture in a bowl and add dill, salt, and sugar
3
Coat both sides of salmon with this mix and chill for 1 hour
4
Rub cure off salmon and dry any moisture with a towel before slicing into 1-inch thick pieces
5
Heat a couple tablespoons of oil and butter together in a large nonstick skillet over medium-high heat
6
Add as many salmon pieces as will fit, and sear until medium rare or cooked to desired degree of doneness, turning pieces when halfway through cooking
7
Repeat as needed
8
Serve salmon with Carrot Tortellini and Red Pepper-Cumin Sauce
9
Preheat oven to 200 degrees F
10
Boil carrots until completely cooked, drain, and then dry on a sheet pan in the oven until dried
11
Puree carrots in a blender while still hot
12
Add hot browned butter and puree until combined
13
Season with salt, pepper, and cumin powder, to taste
14
Set aside until cooled
15
When cooled, put mixture in a pastry bag
16
Put flour and salt in a food processor and blend for 15 seconds
17
With machine on, add yolks, egg, and oil
18
When dough starts to form a ball, remove from processor and finish kneading by hand
19
Wrap dough in plastic and let rest in the refrigerator for 30 minutes
20
Set the smooth rollers of a pasta maker at the widest setting
21
Feed dough through the rollers
22
Reduce setting and repeat process until pasta maker is at narrowest setting
23
Avoid using too much extra flour, which will make the tortellini hard to close later
24
Cut pasta sheets into 2-inch circles or squares
25
Place a teaspoonful of filling in the center
26
Fold in half to form a half-circle and bring the 2 points of the half-circle together, curling the tortellini around the finger to form a little 'ring,' pinching edges together
27
You can freeze until ready to cook
28
To cook, drop tortellini in salted boiling water and cook for 4 to 5 minutes
29
Strain and serve
30
In a large skillet or saucepan over medium heat, saute shallots and peppers in butter
31
Add cumin, salt, and pepper, to taste
32
Deglaze with vinegar and white wine and cook until reduced by 3/4
33
Add veal stock and simmer slowly for 15 minutes
34
Strain through a chinois and chill until ready to use