Grano arso tagliolini, spring onion and anise cream, Arctic char tartare

  • Pasta
  • medium
  • 4
  • 45 minutes, plus 1 hour to rest the dough

PT45M

PT1H

Share recipe

Ingredients

Metric

Imperial

Pasta

Lemon rind

Spring onion cream

Arctic char tartare

  • 80g of Arctic char, or salmon
  • 1 pinch of salt

To serve

  • 80g of crème fraîche
  • dill
1
Begin by making the pasta dough. Knead the flours with the eggs and egg yolks until a smooth, uniform dough forms. Leave to rest in the refrigerator for 1 hour
2
Peel the lemon, keeping the rind in large strips, and scrape off any white pith. Bring a pan of water to the boil with a pinch of salt, add the peel and simmer for 1 hour
3
Cook the spring onions in a splash of olive oil with the star anise and a pinch of salt until soft. Transfer to a blender and blend to a smooth purée, adding some vegetable stock if needed (you may not need all the stock). Pass through a fine sieve
4
Rinse and clean the fish. Pat dry, finely dice the flesh and place in the fridge for 30 minutes
  • 80g of Arctic char, or salmon
5
Drain the lemon peel, chill quickly in iced water and cut into a neat dice. Set aside
6
Roll out the pasta dough into very thin sheets. Leave on the work surface for 10 minutes, then cut into thin tagliolini strips
7
Cook the tagliolini in salted, boiling water until al dente, for about 3–4 minutes
8
Remove the tartare from the fridge and season with a pinch of salt, plus a dash of oil if desired. Mix through some of the lemon peel dice, to taste
9
Drain the pasta and mix through the spring onion cream so it is nicely coated. Plate the pasta and garnish with the tartare, a quenelle of crème fraîche and some dill fronds
  • dill
  • 80g of crème fraîche
Share recipe