Recipe & photography by Ed Barrow.
Ingredients
- 40g of salted butter
- 1 bulb of fennel, finely sliced
- 150g of Northern Pasta Co Conchigliette
- 1 orange, zest and segmented
- 3 tbsp of Extra Virgin Olive Oil
- Small splash of red wine vinegar
- 2 salmon fillets, skin on
- Handful of fresh parsley, finely chopped
Method
Start by placing a large pan of well salted water onto to boil for the pasta.
Once the water is boiling, add the conchigliette and cook for seven minutes or until al dente.
Meanwhile in a frying pan add half the butter and place it on a medium heat until melted. Then add the fennel and fry for around three minutes until it has softened ever so slightly. Remove this from the pan and add to a large bowl.
Add the olive oil, vinegar and orange zest to the bowl with the fennel. Stir well and leave to one side.
Place the frying pan back onto a medium high heat and drizzle a little oil into the pan. Place the salmon skin side down into the pan and fry for around 4 to 5 minutes or until the skin has gained a good caramelisation. Flip over the salmon and fry for three or four minutes until just cooked through. Leave to rest whilst you finish the pasta.
Drain the cooked conchigleitte and add to the bowl with the fennel. At the orange segments, fresh parsley and season well with salt and pepper.
Divide between two bowls, then finish with the salmon fillet on top. Drizzle with a little extra-virgin olive oil to finish.
