Summary

Ingredients

• 500 g ribbon noodles, possibly reen or black
• some margarine (vegetable cream) or oil for frying
• 2 onions)
• 2 cloves garlic)
• 1 dash white wine
• 200 g cream
• 2 tablespoon honey
• 3 tablespoon mustard, medium hot
• Salt and pepper from the mill
• 1 bunch dill
• 4 salmon fillet (s), possibly frozen
• 150 g crayfish (crayfish tails) or shrimp

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Instructions

1. Cook the tagliatelle al dente according to the instructions on the packet (preferably a minute less). Chop the onion and sweat in the vegetable cream. Finely slice the garlic and add to the onions.
2. If you like, you can deglaze the garlic and onion mixture with a good dash of white wine. Now add the cream and bring to the boil. Dissolve honey and mustard in the sauce. Then let the sauce simmer for a few minutes. Season to taste with salt and pepper from the mill.
3. Add fresh dill and the crayfish just before serving (otherwise the dill will become bitter and the crayfish will dry out). In the meantime, fry the salmon fillet in olive oil or vegetable cream, lightly salt and pepper.
4. Place the ribbon noodles on the preheated plate, pour the sauce with the crayfish evenly over the noodles, place the salmon fillet in the middle. Garnish with dill. Green or black noodles look particularly chic here because they contrast well with the salmon fillet and the light sauce.
5. Use the sauce sparingly when serving, as it has a very intense taste. If you like more sauce, simply add double the amount of cream.