Squid Spaghetti and Shiso Salmon

Squid Spaghetti and Shiso Salmon

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Recipe for Kenwood by Eugene Hamilton

Ingredients

Squid Spaghetti

  • 170g 00 flour
  • 9 egg yolks
  • 1 tsp squid ink
  • Pinch of salt

Shiso Salmon

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3-4 cloves garlic, peeled and sliced
  • ½ red chilli, seeded & finely chopped
  • 400g salmon diced
  • ½ cup white wine
  • ¼ cup freshly chopped parsley
  • 2 tsp yukari seasoning (or fresh shiso)
  • 1 lemon

Method

  1. Place the 00 flour, egg yolks, squid ink and salt in the Kenwood Food Processor mixing bowl. Pulse until the mixture binds. 
  2. Remove from the bowl, form into a log shape and wrap in cling film. Leave on the bench for 20 minutes to rest (do not place in the fridge).
  3. Once rested, set the pasta fresca attachment onto the Kenwood kitchen machine - set to the number 1 setting. Turn onto a medium speed. Cut the pasta into 4 pieces, lightly dust in flour and feed through the pasta attachment. 
  4. Fold the pasta into three and feed through again. Repeat this process ten times. 
  5. Once the ten repetitions have been completed start to pass the pasta through the rollers, gradually increasing the setting from 1 to 7. 
  6. Cut the pasta sheets into lengths approximately 25-30cm long. Repeat with the remaining dough. 
  7. Remove the fresca attachment and replace with the Spaghetti Pasta Cutter attachment. 
  8. Feed the sheets through the Spaghetti Cutter then allow to dry for 30 minutes.
  9. Bring a large saucepan of lightly salted water to a boil.  
  10. Heat the oil and butter in a large frying pan and add the sliced garlic and chilli. Cook for a few minutes to soften the garlic. 
  11. Put the spaghetti on to cook at this time (you will need this to cook for 3 minutes). 
  12. Add the salmon to the pan and cook, then add the white wine and simmer for 1 minute. 
  13. Add the parsley and the yukari seasoning. 
  14. As soon as the pasta is cooked, drain it, reserving a little cooking liquid, and place pasta in with the salmon. If it seems a little too dry add a little of the reserved pasta water. Check the seasoning.
  15. Serve in shallow bowl and using a fine grater, grate the zest of the lemon over the top. 
  16. Serve.

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