BEET PASTA WITH PICKLED SALMON
| 🍽 Servings: 4 |
| ⏱ Working time: 15 minutes |
| ⏱ Cooking time: 12 minutes |
| 📈 Difficulty: Easy |
PICKLED SALMON
INGREDIENTS
- 1 l sake
- 45 g sugar
- 60 g salt
- 2 juniper berries pressed
- 50 ml yuzu juice
- 500 g salmon fillet without skin and bones
PREPARATION
Mix all ingredients well and refrigerate. Put the salmon fillet in the pickle and let it marinate in the refrigerator for 24h.
The salmon fillet is waiting to be pickled
CRANBERRY HORSERADISH CREAM
INGREDIENTS
- 30 ml Ginger Shot Cranberry Horseradish
- 100 g curd cheese 40 %
- Salt n.b.
- ¼ bunch chives
PREPARATION
Put the Ginger Shot Cranberry Horseradish in a bowl with the cottage cheese, mix and season with salt. Finally, stir in finely chopped chives.
MARINATED BEET
INGREDIENTS
- 150 g cooked beet
- 30 ml cranberry horseradish shot
- 15 g olive oil
PREPARATION
Cut the cooked beet into small cubes, marinate with the Ginger Shot Cranberry Horseradish and olive oil.
BEET PUNTALETTE
INGREDIENTS
- 250 g Puntalette pasta
- 500 ml beet juice
- 15 g dark balsamic vinegar
- 60 ml Ginger Shot Cranberry Horseradish
- 30 g grated parmesan
- 30 g cold butter cubes
PREPARATION
Cook the Puntalette pasta in salted water until al dente. Drain the pasta water and pour the beet juice directly over the Puntalette. Then continue to simmer in the beet juice. Add some vegetable stock or water if needed. Season with dark balsamic vinegar and cranberry horseradish shot.
Remove the puntalette from the heat, add the Parmesan cheese and cold cubes of butter and stir in.
Puntalette almost looks like rice, but is pasta!
ARRANGEMENTS
- 50 g chopped and roasted pine nuts
- A little freshly grated horseradish
Spread the puntalette flat on the plate. Then spread the marinated beet on the pasta. Place the salmon cut into fine strips on the puntalette and garnish with the pine nuts and the cranberry-horseradish cream. Finally, grate freshly grated horseradish over the dish.
The finished delicious puntalette with salmon
