Salmon steak cooked only on the skin side, served with Tagliatelle pasta with olive oil and fresh dill, pan-seared button mushrooms, white wine and shallot reduction with Maille Three-Herb Mustard Cream.
Finely dice the shallots. Chop half of the dill leaves. Brush the mushrooms with olive oil and slice. Crush pink peppercorns with a pestle and mortar.
Season the salmon and in a hot pan with vegetable oil, sear the salmon on the skin side for 2 minutes, lower the heat and cover and let cook for 6 minutes. Remove from heat. In a sauce pan with butter, heat the shallots and white wine and reduce, adding the Maille Fines Herbes mustard and cream, letting simmer on low heat.
Stop the heat on remove from the stove. In a sauce pan with a little bit of butter, sweat the shallots, deglaze with the white wine and reduce it to the 3/4, add the Maille Fines Herbes mustard and the cream, reserve it on low heat.
In a hot pan with olive oil, quickly sear the mushrooms and season with salt and pepper and keep warm. In a large pot with boiling salted water, add Tagliatelle and cook for 7 minutes, strain it and mix with mushrooms, chopped dill and olive oil.
Place Tagliatelle on a plate and top with salmon and sauce. Garnish with pink peppercorn and dill.
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