Ingredients

• 4 mako shark steaks
• Water, to make the brine
• Kosher salt, to make the brine
• Vegetable oil, to saute shark
• Cilantro sprigs, for garnish
• Homemade Pasta, recipe follows
• Tomato Chutney, recipe follows
• 3/4 teaspoon salt
• 2 cups all-purpose flour
• 2 eggs
• 2 tablespoons water
• Rice flour, for dusting
• 1 yellow bell pepper, roasted, peeled and chopped
• 1 1/2 pounds cherry tomatoes, cut in 1/2
• 1/2 bunch scallions, diced
• 1 Serrano chile, seeded and dried
• 6 tablespoons vegetable oil
• 1 tablespoon whole cumin seeds
• 3/4 tablespoon brown mustard seeds
• 3/4 teaspoon ground turmeric
• 3/4 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 3 cloves garlic, peeled and chopped
• 3 tablespoons peeled and chopped ginger
• 6 tablespoons rice wine vinegar
• 1/3 cup brown sugar
• 1 1/4 teaspoons kosher salt
• 1/3 cup freshly chopped cilantro leaves, plus sprigs, for garnish

Instructions

1. Begin by preparing a brine in which to marinate the shark steaks. In a large bowl, combine roughly 8 cups of water and 1/2 cup salt. Place the shark steaks in the bowl and allow them to marinate for 20 minutes. Heat a large grill pan over medium-high heat and brush the bottom of the pan with vegetable oil. Remove the shark steak from the brine and grill them on 1 side for about 2 minutes. Rotate the steak a quarter turn and cook for 2 more minutes. Flip the steak and cook 1 more minute on the other side. Bring a pot of water, enough to cover the pasta, to a rapid boil. Place the fettuccine noodles into the water and boil the pasta for about 3 minutes. When the noodles are al dente, remove them from the heat and strain the water from the pot. To serve, put a bed of pasta on the plate. Place a shark steak on top of the pasta and finish the dish by ladling several spoonfuls of the tomato chutney over the shark. Garnish with a sprig of cilantro. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
2. Combine the salt and the flour in a food processor. Process until both ingredients are blended well. Combine the eggs and water in a large measuring cup. Pour the egg mixture into the flour/salt mixture and pulse the machine until the dough begins to hold together. Remove the dough from the food processor and place it onto a work surface, then knead the dough together. Cover the dough with plastic wrap and allow it to rest for 20 minutes. Using a manual pasta machine, roll a piece of the pasta dough through the widest setting. Dust the dough with flour and roll the pasta through the machine 2 more times. Adjust the setting on the pasta machine to the next lowest setting and roll the pasta through the machine again. Keep narrowing the setting until you reach the number 6 position on the pasta machine. Next, feed the flat piece of pasta through the fettuccine cut on the machine. Cover with a clean towel.
3. In a medium bowl, combine the first 4 ingredients and set aside. In a medium sized pan, heat vegetable oil over medium heat and combine the next seven ingredients. Cook the spices for approximately 3 minutes. Next, add the vinegar, sugar, salt and cilantro to the saute pan and toss them together with the herbs. Finally, combine the yellow bell peppers, cherry tomatoes, scallions and the diced Serrano chile into the pan and toss all of the ingredients together over medium heat for approximately 5 minutes.