Salmon Cream Sauce for Tagliatelle

Summary

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

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Instructions

1. Drizzle the lemon juice over the salmon and cut into small pieces.
2. Steam the finely chopped shallots with the squeezed garlic in the clarified butter in the pan until they are translucent.
3. Pour in the cream (or milk) and the wine, bring to the boil. Add the salmon and cook for 10 minutes over medium heat.
4. Then bring to the boil again and thicken with a sauce thickener (or potato starch).
5. Best served with green ribbon noodles.
6. And a dry white wine, like Chardonnay (I always take the rest of the opened bottle)