01246 201041
Black Noodles Copy

Inspired new dish

Charred Grilled Trout with Black Noodles and Orange and Pomegranate Salsa

black noodles on plate

The noodles are quite impressive on their own

I created a dish recently that I think is one of my best ever, so thought I would share it! The combination of flavours and the different colours make this really something special.

The dish is a fillet of local trout, brined and charred grilled, then served with black noodles, and a salsa of orange and pomegranate with rocket  and herb mayonnaises.
Here’s my recipe for black noodles – it makes 1½ lb.
12oz strong OO FlourThe dish in progress
4oz semolina
4 eggs
2 tsp olive oil
Black squid ink
In a robot chef or mixer add all ingredients and mix into very fine crumb, then knead into a firm paste. Rest for 5 minutes in cling film. Roll out using pasta machine, (Number 1, 3, 5 then 7) and allow to dry for five minutes before cutting. Use the fine cutter on the pasta machine.
Boil in plenty of water with a orange strips little oil and seasoning for 2 minutes refresh in cold water, strain and toss in a little olive oil and seasoning. To serve simply reheat in a little butter.
Points to watch – make sure the pasta is dry, and don’t over cook the noodles.