Fine pasta with Ossetra caviar, imperial salmon fillet and Rittmeyer's champagne sauce

Preparation time: approx. 20 minutes

Festive performance à la minute

Fine fettuccine with champagne sauce are topped with imperial salmon fillet and Ossetra caviar before serving. The interplay of cool caviar and tender salmon, with the hot noodles and the creamy, frothy sauce creates a real fine dining experience at home.

Our tip:

Vary the recipe with your favorite caviar. The pasta is also variable: fine pasta such as capellini, tagliolini, linguine and spaghettini are ideal. Instead of the chervil leaves, you can also cut chives.

ingredients

preparation

Cut the salmon into thin slices. Open caviar, pluck chervil. Cook pasta in salted water according to package directions. Heat the sauce.

Sieve the noodles and turn them into dumplings while hot using a fork. Arrange the pasta on preheated plates and top with salmon and caviar. Puree the sauce with the cutting stick until airy and distribute. Serve immediately sprinkled with chervil.

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