I'm trying to come up with a really good version of pasta with salmon-and-cream sauce. That's the concept - pasta with salmon and cream in it. Otherwise, everything goes. So far it's only in my head but I would really like to know your ideas. So here's what I'm currently thinking:
1, The salmon must be either grilled or pan-seared (or any such dry-heat method for that matter) so that we get that nice contrast of crispy and tender/juicy. I will certainly rub it with a bit of salt an hour or so in advance, but I don't know if I should add anything else apart from salt. Certainly not pepper (see below), but maybe some ground fennel or something. But it will probably be too much.
2, I will use the salmon dripping as a base and add a bit of chopped shallot/spring onion/onion and crushed garlic. Olive oil here I guess.
3, White wine is a must, which I will reduce au sec. I might add a bit of lemon/lime zest at this stage, too. This is to brighten the sauce flavour-wise. If need be I might also add some juice at the very end.
4, Now comes the trickiest part. I am thinking something along the lines of beurre blanc. However, I worry about two things:
a) it will end up being too buttery
b) it won't emulsify properly, so some cream might be necessary (actually this might not be a bad thing at all).
On the other hand, if I add just cream and reduce it, the sauce might become too heavy - like reduced cream - and I don't want that. If I don't reduce the cream, the sauce won't have enough body. So might just try different things and compare the results.
5, Some herb I guess. I'm thinking chives.
Lemon-flavoured fettuccine? Or something from semolina like busiati? What do you think?