NZ King Salmon and Duck Egg Tagliatelle

70 minshere
Cooking method: Bake

NZ King Salmon and Duck Egg Tagliatelle

70 mins
Cooking method: Bake



Duck egg pasta

  • 1 duck egg, beaten
  • 1¼ cups all-purpose flour
  • ½tsp sea salt
  • ½tsp white pepper

Cheese & Lime crème toss

  • ⅛ cup dry vermouth
  • ½ cup crème fraiche
  • ¼ cup petit basque cheese, freshly grated
  • ¼ cup parmesan cheese, freshly grated
  • 1 duck egg yolk
  • sea salt to taste
  • white pepper to taste
  • fresh lemon juice to taste
  • 1tbsp fresh basil, chopped

Valencia orange vinaigrette

  • 1½ cups valencia orange juice
  • tbsp white wine vinegar
  • ½ cup lavender honey
  • 2 cups olive oil
  • sea salt to taste
  • white pepper to taste

Fennel grapefruit and rocket salad

  • 2 cups fresh rocket, iced
  • 1 cup fresh fennel, shaved
  • 1 cup grapefruit segments
  • ½ cup valencia orange vinaigrette
  • sea salt and black pepper to taste

Additional ingredients required for assembly (per serve)

  • 140g NZ King salmon steak
  • 1tbsp unsalted butter

Seafood used

Cooking method

Duck egg tagliatelle pasta

  1. Combine all ingredients in a food processor. Pulse until the dough gathers into clumps.
  2. Transfer to a work surface lightly dusted with flour. Knead by hand until dough forms a smooth elastic ball - about 3 minutes.
  3. Roll out into a sheet 60mm thick. Cut sheet into broad strips that with fit into a pasta roller. Run by hand through the roller, starting thick and decreasing at each pass until you reach the #4 setting. Pass one more time.
  4. Cut the pasta strips into 31cms by 76mm in length sheets. Lay the finished lengths on a lightly floured work surface. Dust each with a little all purpose flour and roll each into a log. Cut each log across into slices 1cm wide - do not unroll. Cover each log in plastic wrap and refrigerate.

Petit basque cheese & Lime crème toss

  1. Bring vermouth to a boil over medium heat. Reduce heat to low. Add creme fraiche, petit basque and parmesan cheeses.
  2. Cook until melted - do not boil!
  3. Whisk until smooth then remove from heat and whisk in yolk.
  4. Season with salt, pepper and lemon juice. Fold in basil. Reserve, keeping hot.

Valencia orange vinaigrette

  1. Place all ingredients except oil, salt and pepper into a blender. Puree until smoothly combined.
  2. Add oil slowly with blender on low. Season to taste.
  3. Using funnel transfer vinaigrette to plastic squeeze bottles & refrigerate.
  4. Discard any products not used within 3 days.

Fennel grapefruit and rocket salad

  1. Combine ingredients in a large bowl. 
  2. Add valencia orange vinaigrette and toss. Season and refrigerate. 

To Serve

  1. Heat oven to 375°F/200°C.
  2. Unroll duck egg tagliatelle sections. Drop into boiling salted water and cook to al dente.
  3. Drain water from tagliatelle and add petit basque cheese & creme fraiche. Toss until pasta is well coated. Reserve, keeping warm.
  4. Heat a cast iron skillet over high heat until very hot. Sear top side of salmon to get a nice crust, 1-2 minutes.
  5. Finish in oven to desired internal doneness.
  6. Return skillet to medium heat. Add butter to skillet and rapidly baste salmon to encase.
  7. Transfer salmon to plate lined with a towel to drain excess butter.
  8. Lay a bed of pasta in a large warm bowl. Place salmon on top of pasta. Arrange fennel grapefruit and rocket salad next to salmon & serve immediately.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography