Summary

Ingredients

• 300 g salmon, Norweian, fresh
• 2 tuber / s fennel, small
• 200 g cream cheese with herbs
• 1 lemon (s), zest and juice
• 150 ml vegetable stock
• 1 medium shallot (s)
• 250 g ribbon noodles, rolled
• salt
• pepper
• olive oil

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Instructions

1. Carefully separate the salmon from the skin, rinse, pat dry, season with a little sea salt and a few squirts of lemon juice and cut into bite-sized pieces. Clean, wash and halve the fennel bulbs, cut out the stems and cut the bulbs into thin slices. Chop the fennel greens. Peel and finely dice the shallot.
2. Cook the tagliatelle in plenty of boiling, lightly salted water according to the instructions on the packet. Then drain and collect some of the cooking water.
3. Heat the olive oil in a large pan and fry the fennel in it for about five to seven minutes. Add the shallot for the last two minutes. Then deglaze with the vegetable stock, stir in the chopped fennel greens and cream cheese and bring to the boil. Season the sauce with a little salt and pepper from the mill and a little lemon zest. Fold in the salmon cubes and cook in them over a low heat for about four minutes.
4. Carefully mix the tagliatelle with the salmon cream cheese sauce, possibly stir in some of the pasta boiling water and arrange on plates.