Summary

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

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Instructions

1. 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.
2. 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.