Beurre Blanc -

Beurre Blanc

Make the beurre blanc by reducing the wine and cream and thicken with the 1 oz of butter, finish with the chopped chives

Ingredients

Fresh Pasta:-

8 oz ( 200g ) soft flour
2 eggs
1 yolk
½ tablesoopn olive oil
seasoning

Method

Mix the flour with the oil and gradually add the eggs, beaten a little at a time. Allow to rest in the fridge for 15 minutes. Roll out in a thin sheet and cover and rest again approx 1 hour. Cut in strips and cook gently.

Reheat the pasta in a little butter and season with black pepper and lemon juice; add the pesto and the tomato concasse. Place the pasta in the centre of a suitable plate and dress the salmon on top of the pasta. Drizzle the beurre blanc around the fish / pasta and garnish the plate to finish.

Full Name
Enza Tremontie
Country
Italy

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