Ingredients

• 1/2 cup black peppercorns
• 1/2 cup coriander seed
• 1/2 cup fresh dill, finely chopped
• 2 3/4 cups sea salt
• 1 cup plus 2 tablespoons sugar
• 1 side salmon, filleted (about 36 ounces)
• Oil, for sauteing
• Butter, for sauteing
• Carrot Tortellini, recipe follows
• Red Pepper-Cumin Sauce, recipe follows

Directions

Carrot Filling:

19 ounces organic carrots

7 ounces browned butter, hot

Kosher salt

Freshly ground black pepper

Ground cumin

Preheat oven to 200 degrees F.

Boil carrots until completely cooked, drain, and then dry on a sheet pan in the oven until dried. Puree carrots in a blender while still hot. Add hot browned butter and puree until combined. Season with salt, pepper, and cumin powder, to taste. Set aside until cooled. When cooled, put mixture in a pastry bag

Pasta Dough:

18 ounces soft wheat flour (recommended: Delverde "00" soft wheat flour)

1 pinch kosher salt

11 ounces egg yolks

1 whole egg

2 teaspoons olive oil

Put flour and salt in a food processor and blend for 15 seconds. With machine on, add yolks, egg, and oil. When dough starts to form a ball, remove from processor and finish kneading by hand. Wrap dough in plastic and let rest in the refrigerator for 30 minutes.

Set the smooth rollers of a pasta maker at the widest setting. Feed dough through the rollers. Reduce setting and repeat process until pasta maker is at narrowest setting. Avoid using too much extra flour, which will make the tortellini hard to close later. Cut pasta sheets into 2-inch circles or squares. Place a teaspoonful of filling in the center. Fold in half to form a half-circle and bring the 2 points of the half-circle together, curling the tortellini around the finger to form a little 'ring,' pinching edges together. You can freeze until ready to cook.

To cook, drop tortellini in salted boiling water and cook for 4 to 5 minutes. Strain and serve.

Red Pepper-Cumin Sauce:

7 ounces shallots, thinly sliced

2 red peppers, peeled seeded, and chopped

1 tablespoon butter

1 pinch ground cumin

Kosher salt and freshly ground black pepper

3.5 ounces sherry vinegar

11 ounces white wine

1 quart veal stock

In a large skillet or saucepan over medium heat, saute shallots and peppers in butter. Add cumin, salt, and pepper, to taste. Deglaze with vinegar and white wine and cook until reduced by 3/4. Add veal stock and simmer slowly for 15 minutes. Strain through a chinois and chill until ready to use.