Summary

Ingredients

• 300 g taliatelle
• 250 g salmon fillet (s)
• 200 g peas (frozen)
• Water (salt water)
• 1 lemon (s), untreated
• 2 tablespoons oil
• Salt and pepper, whiter
• 250 ml vegetable stock
• 200 g cream
• 1 pinch (s) herbs from Provence
• possibly sauce thickener
• some dill for garnish
• Lemon (s) - wedges for garnish

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Instructions

1. Roughly rub the lemon peel, squeeze out the juice. Cut the salmon into pieces.
2. Briefly fry the salmon in oil, season with salt and pepper, remove from the pan. Add the cream and vegetable stock to the pan, reduce a little. Add half of the lemon peel, bring to the boil, stir in the sauce thickener or let it reduce further.
3. Season to taste with lemon juice, salt, pepper and a small amount of Provence herbs (do not use too many herbs!). Put the fish in the sauce, warm it up, don`t let it boil anymore!
4. In the meantime, cook the pasta in salted water as instructed, cook the peas for the last 2 minutes, then drain and mix carefully with the salmon and sauce. Garnish with dill and lemon wedges.