Summary

Ingredients

• 3 salmon chops, fresh (approx. 2 cm thick, approx. 600 g)
• 300 g taliatelle, fresh
• 1 glass tomato (s), strained (300 g)
• 1 cup sweet cream (200 g)
• 1 bunch spring onion (s)
• 1 bunch basil
• 40 g butter
• 1 lemon (s), add the juice from it
• 1 tablespoon brandy (e.g. Chantré)
• salt and pepper
• sugar

Print Recipe Pin Recipe

Instructions

1. Put on a large pot of water for the pasta. Drizzle the salmon cutlets with lemon juice on both sides and let stand for 5 minutes. Clean the spring onions and cut into fine rings, tear the basil leaves.
2. Melt 20 g butter in a pan, salt the salmon cutlets and simmer in the butter for 2 minutes on each side over a mild heat. The fish should not take on any color. Remove the salmon cutlets and set aside to cool.
3. Put the tomatoes in the pan with the frying fat, pour in the cream, stir in salt, pepper, a splash of lemon juice and brandy, simmer gently for about 10 minutes.
4. Meanwhile, pull the skin off the salmon chops with a knife, cut the chops into larger pieces and remove the middle and long bones on the narrow inner sides. The salmon should be easy to split and detach from the bones, but not disintegrate - then it`s right.
5. Put the salmon back into the tomato cream, add 1/3 of the basil and half of the spring onions, mix and let simmer for 5 minutes without boiling. Season to taste with salt, sugar and lemon.
6. Salt the pasta water well, let the tagliatelle soak in boiling water for 3 - 5 minutes, then drain. Put 20 g butter in the hot pasta pot and melt it, swirl 1/3 of the basil leaves in it. Put the pasta back in the saucepan and fold into the basil butter.
7. Arrange the hot noodles with the salmon sauce in warm, deep plates, sprinkle with the remaining spring onions and the remaining basil.
8. This recipe uses salmon chops, which take two minutes more work, but are much more juicy than salmon fillets - and are much cheaper.