Salmon – Tagliatelle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 salmon fillet (s), skinless, deep-frozen
- some lemon juice to drizzle over
- some salt, for seasoning
- some lemon pepper, for seasoning
- some dill tips, deep-frozen
- 1 tablespoon butter
- 150 ml cream
- 2 tablespoon crème fraîche
- 2 tablespoon herbal cream cheese, low-fat, creamy
- 1 tablespoon mustard, medium hot
- 1 tablespoon dill tips, deep-frozen
- some salt, for seasoning
- 100 ml white wine
- 300 ml vegetable stock, can also be a little more
- 1 tablespoon, leveled cornstarch, to bind
- 1 tablespoon heavy cream
- 300 g taliatelle
- 3 liters salted water for the pasta
Print Recipe
Pin Recipe Instructions
- Thaw, wash and dry the salmon fillets with kitchen paper and set aside.
- In the meantime, cook the tagliatelle in salted water according to the instructions on the packet, drain and set aside in a bowl.
- Now drizzle the salmon fillets with a little lemon juice, add a little salt and rub on both sides with lemon pepper and sprinkle with some deep-frozen dill tips. Sear the fillets on both sides in a pan with the butter, then turn the stove down to a low level and finish cooking for 5-6 minutes with the lid closed. Take the fillets out of the pan, put them aside on a plate, cut them into small pieces, and clean the pan from the frying fat with a paper towel.
- Stir in the cream, creme fraiche, mustard, vegetable stock and the white wine, slowly bring to the boil and stir with a whisk to a smooth sauce. Stir in a tablespoon of dill tips and add a tablespoon of cornstarch mixed with a little cream, briefly bring to the boil until the sauce has thickened a little.
- Finally fold the salmon pieces and the noodles into the sauce. Season with a little salt if necessary. We serve a mixed salad with it!
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