RECIPE FOR HOME: Fettuccine with cuttlefish ink & Salmon

It’s beautiful, it’s good: an easy recipe from Grégory Balland, Chef of Relais & Châteaux Cazaudehore

For 4 people • Preparation & Cooking: 30 min • Difficulty: Very Easy

500g of salmon
50g marinated anchovies
1 “Coeur de boeuf” tomato
300g fettuccine with cuttlefish ink
400g spinach
Breadcrumbs
4 garlic cloves
3 shallots
1 onion withers
Olive oil
Espelette pepper
Salt, pepper

• SET UP
  Hull and wash spinach
  Chop the shallots and chop the garlic
  Chop the wilted onion
  Dice the tomato
  Cut the salmon into 0.5 cm thick slices and set aside in the refrigerator
  Chop the anchovies
• PREPARATION
  Cook the fettuccines in a lot of water, then drain them.
  while the pasta is cooking:
  In a large casserole dish, brown the olive oil: the spinach, half the shallots and a little garlic. Then add the diced tomatoes.
  In a small skillet, brown the olive oil: the garlic, the other half of the shallots, then the anchovies, then the breadcrumbs and give a light color.
  Fry the small slices of salmon (just seared), salt and pepper
• DRESSING
  Add the spinach to pasta, mix, then the salmon, mix again.
  Place on a plate and sprinkle with anchovy breadcrumbs.

You can now serve & feast with family !

Do not hesitate to share with us the photos of your achievements on social networks (#Cazaudehore; @Cazaudehore; @RestoCazau) or by email at gaetan@cazaudehore.fr !