Weird Salmon Lemon Plum Pasta

Portion : 1 serving (1 person)

100gm dry vermicelli pasta

4 tbsp (60gm) salted butter

1/2 lemon or 2 tbsp (30gm) lemon juice

2 tbsp (40gm) plum sauce (Angel brand)

Black pepper, parsley

1 tsp (6gm) fine sugar

1 clove garlic, smashed

1/2 cup heavy cream (100gm whipping cream, 20gm water)

ABSOLUTELY NO SALT

1/2 salmon fillet

3-4 cloves garlic, smashed

Fine salt

Optional

Tomato cherry, halved

Sage, tarragon, basil leaves (for infusing in the sauce)

Sauce (adapted from Beurre Blanc)

1. Combine all ingredients except heavy cream (i.e. butter, lemon juice, plum sauce, black pepper, parsley, garlic) into a pot. Heat on smallest, lowest fire while continuously whisking. Do not let the butter broke into clarified butter.

2. Once sauce is simmering, add heavy cream. Whisk continuously until the sauce looks homogenous and warm enough (close to steam but not simmering). Turn off the heat.

3. Serve hot with vermicelli, pan fried salmon, and tomato cherry.