CREAMY SALMON TORTELLINI
PREPARATION: 10min ~ COOK: 15min ~ READY IN: 25min
1 shallot, diced
250 g Barilla Three Cheese Tortellini
1 tbsp Hillfarm Lemon Infused Canola oil
2 Huon Atlantic Salmon Fillets, skin on
1/2 cup white wine
1 handful capers
100 g Ashgrove Herb & Garlic Butter, cold and cubed
3 tbsp lemon juice
2 tsp Huon Reserve Selection Caviar
Salt and pepper, to season
1⁄2 cup parsley, chopped
- In a cold frypan, add shallot and oil and cook slowly for 8 minutes without browning. Add lemon juice and white wine and reduce by half. Add capers then stir in the cold butter one cube at a time, whisking so the sauce can emulsify. Remove pan from the heat, and set aside.
- Bring a pot of salted water to a boil and add your pasta. Cook for about 7 minutes, or until al dente. Strain pasta and toss through with the lemon infused canola oil.
- Heat a pan over medium to high heat, add salmon fillets and cook skin side down until mostly cooked through, then flip over to finish cooking. Sit aside to rest.
- To serve place the pasta in a bowl, top with the salmon fillet, drizzle the beurre blanc, and top with parsley leaves and caviar.