Tagliatelle Al Salmone E Arancione
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g taliatelle
- 400 g salmon fillet (s)
- 1 can tomatoes, chunky, approx. 400 g
- 1 orange (s)
- 0.5 ½ lime (s)
- 1 bunch parsley
- 1 bunch dill
- 1 clove garlic
- 2 large shallot (s)
- 200 ml white wine
- 1 bottle Cremefine
- some tomato paste
- some sugar
- possibly butter flakes
- Salt (flake salt)
- Pepper, coarse
- possibly chilli threads
- Parmesan
- olive oil
Print Recipe
Pin Recipe Instructions
- At the beginning wash the fish and skin it if necessary, then rub it with olive oil, season with salt, pepper and put aside.
- Preheat the oven to 180 degrees circulating air.
- Add the water for the tagliatelle and season with plenty of salt. Do not add any oil.
- Finely dice the garlic and shallots. Briefly sweat the shallots in a hot pan with a little olive oil. Deglaze with white wine and reduce by half. Now add the tomatoes, garlic, tomato paste, cremefine, dill and a pinch of lime juice and season with plenty of salt, pepper and a little sugar. Let it boil down.
- In the meantime, put the fish with the sliced orange in aluminum foil, add a few flakes of butter to taste and whip everything in. Put the parcels in the oven for about 15 minutes.
- Drain the tagliatelle when they are still al dente and add them directly to the tomato sauce with a little pasta water. Add the parsley and reduce again a little.
- Arrange the tagliatelle, drape the salmon and oranges on top and garnish with flaky salt, chilli threads and parmesan. Drizzle with a little olive oil.
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