Summary

Ingredients

• 250 g taliatelle
• 250 g salmon fillet (s)
• 200 ml cream
• 100 ml milk
• 1 onion (s)
• 2 cl Pernod
• 1 teaspoon, heaped tomato paste
• 1 teaspoon, heaped thyme, dried or fresh
• 1 teaspoon vegetable stock, grained
• salt and pepper
• Parmesan, freshly grated

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Instructions

1. In a non-stick pan, briefly sear the onion cut into half rings and the salmon cut into small cubes. Season with salt and freshly ground pepper. Add the tomato paste to the pan and sauté briefly. Then pour the cream and milk on top and add the granulated broth and thyme.
2. Simmer over medium heat for about 10 minutes, stirring occasionally. If the sauce gets too thick and threatens to burn, add a little more milk. The consistency should still be creamy. Finally add the Pernod *, season with salt and pepper and let the sauce simmer gently for another 5 minutes.
3. Serve the tagliatelle cooked al dente with freshly grated Parmesan.
4. * If someone does not like Pernod at all, Cognac, Metaxa, or the like can also be used as an alternative, or the shot of alcohol is omitted entirely. But I recommend Pernod! The resulting aniseed aroma is simply indescribably good and something special. Our guests love this dish! And yes: it really pays off to buy a bottle of Pernod just for this dish - we only have it for this one purpose!