Summary

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

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Instructions

1. Cook the black tagliatelle in salted boiling water (100°C/212°F) until al dente.
2. While the pasta cooks, heat 2 tablespoons oil in a large pan over medium heat.
3. Finely dice 1 onion and add to the hot oil. Cook for 3-4 minutes, stirring occasionally, until softened and translucent.
4. Add 1 tablespoon curry powder and toast for 1 minute, stirring constantly.
5. Sprinkle 1 tablespoon flour over the mixture and stir for 1 minute to coat evenly.
6. Pour 200 ml apple juice into the pan and stir well to dissolve any lumps.
7. Gradually stir in 100 ml water and 200 ml cream, stirring constantly until smooth.
8. Season the sauce with salt and pepper to taste.
9. Cut 400 g salmon into 2 x 2 cm cubes and add to the sauce.
10. Cover the pan with a lid and simmer over medium-low heat for 3-5 minutes, until the salmon reaches 63°C (145°F) internally.
11. Divide the cooked tagliatelle among serving plates.
12. Pour the salmon cream sauce over the pasta.
13. Sprinkle with Parmesan cheese and garnish with fresh arugula leaves.