Salmon Cream Sauce for Tagliatelle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g salmon, fresh (or 1 packet frozen)
- 200 ml cream, (or milk)
- 200 ml white dry wine
- 1 clove garlic
- 1 shallot (s)
- 1 lemon (s)
- 1 tablespoon sauce thickener, white
- 1 tablespoon clarified butter
- salt
- Pepper, whiter, freshly ground
Print Recipe
Pin Recipe Instructions
- Drizzle the lemon juice over the salmon and cut into small pieces.
- Steam the finely chopped shallots with the squeezed garlic in the clarified butter in the pan until they are translucent.
- Pour in the cream (or milk) and the wine, bring to the boil. Add the salmon and cook for 10 minutes over medium heat.
- Then bring to the boil again and thicken with a sauce thickener (or potato starch).
- Best served with green ribbon noodles.
- And a dry white wine, like Chardonnay (I always take the rest of the opened bottle)
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