Summary

Ingredients

• 250 g salmon fillet (s)
• 1 small zucchini
• 3 tomato (s)
• 10 g iner
• 1 stick celery
• leaves Basil
• oregano
• 2 shallot (s)
• 2 cloves garlic
• olive oil
• 1 dash white wine
• 150 g cream
• salt
• pepper
• 300 g pasta (taliatelle)

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Instructions

1. Dice shallots, zucchini and celery. Peel and quarter the tomatoes. Cut the basil leaves into strips. Peel the garlic, peel the ginger.
2. Heat 2 tablespoons of olive oil in a pan. Sauté shallots in it. Add zucchini, celery and tomatoes and sauté as well. Season with salt, pepper and oregano and simmer for 20 minutes. Then pour a dash of white wine and simmer for another 2 minutes. Top up with the cream and add the basil strips. Cook the pasta.
3. Fry the salmon in an extra pan so that it is crispy on the outside but still raw on the inside. Season with salt and pepper. Pick up the salmon with a fork and add to the sauce. Let it steep for 10 minutes. Serve with the tagliatelle.