Philippe Etchebest: for creamy and delicious salmon pasta, the chef always adds this simple ingredient
The combination of pasta and salmon has become a classic. Its ease of preparation and the flavors it brings out make it a practical option for a gourmet yet elegant meal. To add depth to the sauce, chef Philippe Etchebest doesn't just use cream. Here's his tip.
Pasta is undeniably a staple in French households. Its virtually endless variations allow for simple everyday cooking as well as more elaborate dishes worthy of Michelin-starred restaurants.
The combination of pasta with cream and smoked salmon is one of the most popular, offering seafood flavors that appeal to many palates. To enhance this relatively easy-to-prepare sauce, chef Philippe Etchebest relies on one ingredient: dry white wine.
The addition of white wine brings a touch of acidity and fruity notes that help balance the recipe. These aromas perfectly complement the fish without ever overpowering it. For optimal results, the chef suggests preparing homemade tagliatelle. The salmon, meanwhile, can easily be replaced with smoked trout, which is less expensive and generally less harmful to ecosystems.
The necessary ingredients
To prepare delicious salmon pasta like chef Philippe Etchebest does, you will need (for 6 people):
- 300g of tagliatelle (homemade if possible)
- 1 shallot
- 50 g of white wine
- 100g of smoked salmon
- 20 cl of thick fresh cream
- 1/2 yellow lemon
- 1 drizzle of olive oil
- 15 g d’ aneth
- Salt and freshly ground pepper
- Espelette pepper
- Olive oil
The steps to follow
Start by peeling a shallot. Finely chop it. Wash and dry the dill before chopping it. Place the shallot in a sauté pan. Pour in the white wine. Heat over medium-high heat. Let the mixture reduce for a few minutes. Meanwhile, cut the salmon or smoked trout into nice, not-too-thin slices.
Add the cream to the white wine and shallot reduction. Stir and heat over medium heat. Be careful not to let the cream boil and maintain a smooth, creamy texture. Season with salt, freshly ground pepper, and a pinch of Espelette pepper powder. Mix well. Add the freshly squeezed lemon juice.
Add the salmon and dill to the sauce. Stir gently. Turn off the heat. It's important not to let the sauce reduce too much by overcooking. Adding the piping hot pasta will help reheat the mixture and bring it to the perfect temperature.
If using fresh, homemade pasta, cook it immediately. Cook it a little earlier if using dried pasta. Add the tagliatelle to the sauce. Add a little pasta water to loosen the sauce slightly. Mix well. Serve piping hot with a drizzle of olive oil for an extra touch of flavor.
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