Tagliatelle with Fresh Salmon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g salmon fillet (s), fresh, skinless
- 1 shallot (s) or spring onion
- 1 tablespoon butter or oil
- 1 teaspoon tomato paste
- 125 ml white wine, dry
- 1 tablespoon brandy
- 300 ml sweet cream
- pepper
- 500 g ribbon noodles
- salt
Print Recipe
Pin Recipe Instructions
- Halve the salmon fillet lengthways with a sharp knife and then cut across into finger-width strips. Peel and finely chop the shallot or spring onion. Heat the fat in a pan and fry the onion in it over low heat until translucent. Add tomato paste, white wine and brandy to the pan and reduce over high heat. Gradually pour in the cream, also reduce it and season with pepper.
- Cook the noodles al dente. Soak the salmon in the sauce for 1 minute, but don`t let it boil. Drain the pasta and mix with the salmon cream.
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