Summary

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

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Instructions

1. At the beginning wash the fish and skin it if necessary, then rub it with olive oil, season with salt, pepper and put aside.
2. Preheat the oven to 180 degrees circulating air.
3. Add the water for the tagliatelle and season with plenty of salt. Do not add any oil.
4. 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.
5. 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.
6. 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.
7. 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.