I Dreamt of You. And Now You’re Here.

Few weeks ago, H & I tried an Italian restaurant that’s constantly packed with people. I’m curious because their menu isn’t particularly interesting (inviting comfort food, probably.. but original? not really). However I like how deceptively inviting their deco is. Fresh herbs in pots as center pieces for every table, yellow warm lights, floor to ceiling windows on all sides perfect to sky-gazing or people-watching, low benches as well as high tables. So we gave it a shot.

Fettuccine with Ginger Lemon Confit & Salmon

Long story short: the food was decent but it’s unlikely that we’ll return. It’s not a place that one lingers (solo, probably.. but not for double dates and especially not with children). However, I did come home with a recipe of some sort of the pasta I had. This is it. My new found love. A really good change from the usual pasta dish: light yet bursting with flavors.

You can make your own lemon confit (or what I call cured lemon). Stuff the lemons with salt and keep away for weeks or months. But in any good supermarket in France, you can find it in the Middle Eastern/North African section (not as firm as the one I had in the said restaurant, so maybe gourmet supermarket would be better). The pâte can be found under Regional produce section.

Citron Confit & Pate
Fettuccine with Ginger Lemon Confit & Salmon 2

serve 2

Fettuccini for 2
240 gr salmon steak
1.5 tsp ginger lemon confit paste
1/2 lemon confit, toss away the middle part and use only the skin, roughly chopped – see note below
1/2 small-medium yellow onion, diced small
1 large garlic, minced
1 tbsp sesame oil
1 tsp soy sauce
Fresh ginger, grated & squeezed for its juice – about 1 tsp – see note below
1-2 tbsp olive oil
gruyere or emmental, grated, to garnish
chopped coriander, to garnish
Salt (if needed) & black pepper

  • [The night before] Marinate the salmon steak with lemon confit paste overnight.
  • In a non stick pan, heat up some olive oil over low medium fire and add in the onions. Cook till semi translucent before adding the garlic & chopped lemon confit. Stir fry another minute.
  • At the same time, cook the pasta.
  • Into the pan, add in the salmon steak and cook on all sides. Gently break in chunky pieces, remove the skin if needed.
  • In a small bowl, mix the sesame oil, soy sauce & ginger juice.
  • Once the pasta is cooked, transfer to a pan. Add in the sesame oil sauce. Gently toss. Season with salt and/or black pepper.
  • Plate the tossed pasta, with the salmon toppings on top. Sprinkle with some cheese & coriander.

~ You can use the fleshy part of lemon confit, but I find it tends to make the dish a lot saltier than I can take. So I use only the skin part.
~ I personally prefer to use only the ginger juice and discard the carcass. You can minced it or use the grated ginger.


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