MUSHROOM TRUFFLE CREAM AND SPINACH with PAN SEARED SALMON and MANGO AGRODULCE

Ingredients :
Di Martino Linguine Pasta 60 gr
Geofood Mushroom and Truffle Cream 50 gr
Spinach 25 gr
Mushroom 25 gr
Cooking Cream 80 gr
Olive Oil 15 ml
Chopped Garlic 10 gr
Unsalted Butter 20 gr
Parmesan to taste
Salt to taste
Black pepper to taste

Pan Seared Salmon :

Salmon 100 gr
Mustard 5 gr
Salt/Pepper to taste

Mango Agrodulce :
Mango 30 gr
Red Bell Pepper 15 gr
Shallot 20 gr
Honey 20 gr
Raisin 10 gr
Red Wine Vinegar 30 ml
Lemon Zest and Lemon juice 10 ml
Unsalted butter 10 gr
Salt/pepper to taste
Parsley

How to make :
1. Blanch linguine pasta 7 minutes
2. Heat olive oil, garlic, mushroom and spinach
3. Put Geofood mushroom and truffle cream and cooking cream
4. Put linguine pasta, stir and seasoning

Pan seared salmon :

1. Marinated salmon with salt,pepper and mustard
2. Heat olive oil and seared salmon with skin-on

Mango agrodolce :
1. Cut mango, shallot and red bell pepper brunoise
2. Reducted red wine vinegar
3. Put shallot and raisin
4. Pour honey, mango and lemon juice
5. Put unsalted butter and chopped parsley
6. Served on pan seared salmon