Summary

Ingredients

For the dumplings:

• 300 g salmon, fresher in sushi quality
• 2 shallot (s)
• 1 clove garlic
• 1 piece (s) ginger root about the size a nutmeg
• 3 tablespoon parsley, frozen or fresh
• 4 tablespoon, heaped breadcrumbs
• 1 medium egg (s)
• 1 teaspoon lemon juice
• 1 pinch cumin
• 1 pinch (s) sea salt
• 1 pinch (s) pepper, freshly ground

For the sauce:

• 100 ml vegetable stock
• 60 ml white wine
• 1 tablespoon heavy cream, /%
• 2 tablespoon herb cream cheese
• 1 tablespoon margarine
• 2 shallot (s)
• 2 teaspoons dill
• 1 pinch (s) salt and pepper

Moreover:

• 250 g taliatelle verdi (with spinach)
• 1 splash oil for frying
• Lamb`s lettuce, optional

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Instructions

1. Prepare a bowl for the meatballs. Finely chop the shallots, parsley, ginger and garlic.
2. Pat the fish fillet dry and cut out the brown spots. Roughly dice the salmon and chop finely. Now mix the salmon, half of the shallots, ginger, garlic, parsley, breadcrumbs and the egg together in the bowl. We use lemon juice, cumin, salt and pepper for seasoning. When everything is well mixed, shape small meatballs out of the mixture.
3. Fresh tagliatelle only need 4 - 5 minutes. If you don`t want to use fresh ones, you should start cooking the noodles now.
4. Set the oven to the lowest setting about 50 - 60 degrees.
5. Briefly fry the meatballs in a little oil in a hot pan. Take the meatballs out of the pan and keep them warm in the oven.
6. For the sauce, sauté the remaining shallots in a little margarine in the pan. Add a little pepper. Deglaze with the white wine and vegetable stock. Stir in the herbal cream cheese until the sauce is smooth. Reduce the heat a little, add the cream and season with salt. Season with a little dill if you like. Put the meatballs in the sauce and let simmer on the lowest heat.
7. Drain the tagliatelle and arrange everything. Lamb`s lettuce goes very well with it.