Arctic Char with Curry Foam and Black Ribbon Noodles

Try this delicious pasta dish:

Put the yolks, sepia ink, egg, oil and salt in a large enough bowl and mix well with a whisk.Gradually add the flour, sifted, and knead together with your hands until the dough comes away from the side of the bowl and your hands. The pasta dough must be nice and smooth, but still firm and chewy. Later form the dough into a ball, wrap it in plastic wrap and let it cool for half an hour. Later, drive the dough through the pasta machine and determine the thickness each time as desired. Then cut into fine strips with the cutters and cook in boiling hot salted water until al dente.

Season the char fillets with salt and add the vegetable stock.

Cook in a preheated stove at 80 °C for about ten to 15 minutes.

Add butter to a saucepan and sauté the shallot cubes until translucent. Add the curry and extinguish with Noilly Prat, white wine. Reduce everything together and add the fish stock and cream and simmer gently for five minutes. Just before serving, add the cold butter cubes to the sauce, mix with a hand mixer and add the whipped cream.

Cut the vegetables into strips and heat them in a frying pan with butter. Add a little water and cook for about two minutes. Season with salt.

Blanch the tomatoes for 15 seconds, quickly rinse them in iced water, remove the peel, add a lot of salt.

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