Tagliatelle with Asparagus and Salmon Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g ribbon pasta, (taliatelle or fettuccine)
- 500 g asparaus, reen
- 300 ml chicken broth
- 200 g cream
- 300 g salmon fillet (s), boned
- 60 g butter, ice cold
- Pepper, a.d.M.
- 1 tablespoon lemon juice
- 2 tablespoon butter, melted
- 1 bunch chervil
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of salted water until al dente.
- Peel the green asparagus in the lower third and cut off the ends. Then cut the sticks into small pieces and cook in the chicken broth for about 5 minutes. Remove the asparagus pieces from the stock and keep warm. Reduce the cream with the stock to a light sauce.
- Cut the salmon into slices, season with salt and let simmer in the sauce for 2 to 3 minutes. Then take it out and set it aside.
- Beat the cold butter in small cubes under the sauce. Season with salt, pepper and lemon juice.
- Toss the pasta in the hot butter and mix in the asparagus pieces. Heat the salmon slices in the sauce.
- Arrange the pasta in preheated plates, spread the salmon slices with the sauce on top and garnish with chervil.
- Serve immediately.
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