Tagliatelle with Salmon in Prosecco – Lemon Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta, (taliatelle)
- 1 lemon (s), the juice
- 1 lemon (s), zest and pulp
- 100 ml sparkling wine, (Prosecco)
- 100 ml vegetable stock
- 1 tablespoon flour
- 60 g parmesan, freshly rated
- Salt and pepper, from the mill
- 200 g cream
- 200 g salmon, smoked
- 1 tablespoon butter
- Lemon thyme for garnish
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of well-salted water until al dente.
- Rub the peel of a lemon, then peel generously and remove the fillets. Set the lemon fillets and zest aside.
- Squeeze the second lemon. Bring the prosecco to the boil together with the vegetable stock, whisk the lemon juice with the flour and stir into the boiling liquid with the whisk. Simmer over a low heat for 5 minutes. Then stir in the parmesan, pour in the cream and bring to the boil again briefly. Season to taste with salt and pepper.
- Melt the butter in an extra pan and let it froth briefly. When it starts to brown slightly, add the salmon cut into strips and toss briefly. Add the salmon, lemon fillets and lemon zest to the lemon cream and mix.
- Drain the pasta and quickly mix in the salmon and lemon cream. Serve sprinkled with the lemon thyme.
- TIP:
- It tastes very good if you drizzle a few drops of olive oil with lime over the pasta on the plate.
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