Tagliatelle in Salmon Cream with Spring Onions
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml fish stock, from the glass
- 125 ml wine, white, dry
- 150 ml sweet cream
- 3 spring onion (s)
- 500 g salmon fillet (s), fresh or frozen, skinless
- 500 g pasta, (taliatelle)
- Salt and pepper, freshly ground black
- possibly sauce thickener
- oil
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle al dente.
- Heat the fish stock together with the wine and reduce to a high heat for about 10 minutes. Add the cream and reduce a little more until the sauce is slightly creamy (possibly a little sauce thickener), season with salt.
- Clean the spring onions and cut into rings. Clean and dice the salmon.
- Add onion rings and diced salmon to the sauce and let it steep for a few minutes.
- Best to serve directly on the plate and sprinkle with black pepper from the mill at the table!
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