Salmon Noodles with Cognac
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 tablespoon butter
- 1 shallot (s)
- 1 ½ cup cream
- 2 tablespoon tomato ketchup
- 1 cube vegetable stock
- 3 tablespoon cognac, possibly more
- 3 cloves garlic
- 300 g salmon, raw or smoked, cut into strips
- 500 g pasta (taliatelle), reen and white
Print Recipe
Pin Recipe Instructions
- First heat 1-2 tablespoon butter. Immediately steam the finely chopped shallot until translucent. In the meantime, whip 1 cup of cream with the mixer and heat it with the onion. Add 2 tablespoons of ketchup to the cream, possibly more, until the sauce turns a nice pink color. Finally add the cognac to the sauce and bring to the boil. Season to taste with a little pepper and a soup cube. In addition, add 2-3 cloves of garlic, finely pressed, to the boil. Now let the sauce simmer for 15 minutes or whip it up briefly with the hand blender and extend it a little with cream if necessary. Finally, add the sauce with cold butter. Add the salmon, but don`t let it cook too long as it will disintegrate too much.
- Meanwhile, cook the tagliatelle in salted water until al dente. Mix the pasta and salmon sauce just before serving. A simple green salad goes very well with it.
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