Summary

Ingredients

• 300 g salmon fillet (s), fresh
• 400 g taliatelle, reen
• 2 shallot (s)
• 0.5 ½ bunch dill
• 1 tablespoon olive oil
• 200 ml orange juice
• 100 ml cream
• 0.5 teaspoon ½ turmeric
• salt
• Pepper, colored, from the mill

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Instructions

1. Cook the tagliatelle in plenty of boiling, lightly salted water until al dente and drain.
2. Dice the salmon fillets, peel and dice the shallots, rinse the dill, shake dry and chop.
3. Heat the olive oil in a pan and sauté the shallots over medium heat. Pour in the orange juice and cream and reduce over medium to high heat for about 3 minutes. Season to taste with a little salt, a few turns of colored pepper from the mill and the turmeric.
4. Add the salmon cubes and cook on a low heat for about 5 minutes. Fold in the chopped dill and mix the sauce with the tagliatelle.