Black Tagliatelle with Curry and Salmon Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta, (black taliatelle)
- 2 tablespoons oil
- 1 onion (s)
- 1 tablespoon curry
- 1 tablespoon flour
- 200 ml apple juice
- 100 ml water
- 200 ml cream
- 400 g salmon
- Parmesan
- arugula
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle in salted boiling water until al dente. In the meantime, prepare the sauce. Heat the oil, sweat the finely diced onion, briefly roast the curry, add the flour, deglaze with the apple juice, stir well so that there are no lumps, gradually stir in the water and cream, add salt and pepper to taste the broth. Cut the salmon into 2 x 2 cm cubes and let slowly simmer in the sauce. This only takes a few minutes with the lid closed.
- Now distribute the pasta on plates, pour the sauce over it, sprinkle with a little parmesan and garnish with a few arugula leaves.
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