BEETROOT PASTA WITH CURED SALMON
| 🍽 Servings: 4 |
| ⏱ Prep time: 15 minutes |
| ⏱ Cooking time: 12 minutes |
| 📈 Difficulty: Easy |
CURED SALMON
INGREDIENTS
- 1 L sake
- 45 g sugar
- 60 g salt
- 2 crushed juniper berries
- 50 ml yuzu juice
- 500 g salmon fillet, skinless and boneless
PREPARATION
Mix all ingredients well and chill. Place the salmon fillet in the marinade and let marinate in the refrigerator for 24 hours.
The salmon fillet is waiting to be marinated
CRANBERRY HORSERADISH CREAM
INGREDIENTS
- 30 ml Ginger Shot Cranberry Horseradish
- 100 g quark 40%
- Salt to taste
- ¼ bunch chives
PREPARATION
Combine the Ginger Shot Cranberry Horseradish with the quark in a bowl, mix well, and season with salt. Finally, stir in the finely chopped chives.
MARINATED BEETROOT
INGREDIENTS
- 150 g cooked beetroot
- 30 ml Cranberry Horseradish Shot
- 15 g olive oil
PREPARATION
Cut the cooked beetroot into small cubes, then marinate with the Ginger Shot Cranberry Horseradish and olive oil.
BEETROOT PUNTALETTE
INGREDIENTS
- 250 g puntalette pasta
- 500 ml beetroot juice
- 15 g dark balsamic vinegar
- 60 ml Ginger Shot Cranberry Horseradish
- 30 g grated Parmesan cheese
- 30 g cold butter cubes
PREPARATION
Cook the puntalette pasta in salted water until al dente. Drain the pasta water and immediately pour beetroot juice over the puntalette. Then continue to simmer in the beetroot juice. If necessary, add some vegetable stock or water. Season with dark balsamic vinegar and Cranberry Horseradish Shot.
Remove the puntalette from the heat, add the Parmesan cheese and cold butter cubes, and stir in.
Puntalette looks almost like rice, but it's pasta!
PLATING
- 50 g chopped and toasted pine nuts
- A little freshly grated horseradish
Spread the puntalette flat on the plate. Then arrange the marinated beetroot over the pasta. Place the thinly sliced salmon on the puntalette and garnish with the pine nuts and cranberry horseradish cream. Finally, grate fresh horseradish over the dish.
The finished delicious puntalette with salmon
