Tagliatelle with Salmon with Brunch Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g taliatelle
- Salt water
- 2 salmon fillet (s) (frozen), thawed
- some olive oil
- 100 g peas
- 10 cocktail tomatoes
- 1 shot cremefine
- 1 tablespoon brunch
- 1 clove garlic
- 1 stalk rosemary
- 1 sprig oregano
- some parmesan, grated
- some sea salt
- pepper
- some paprika powder
Print Recipe
Pin Recipe Instructions
- Boil approx. 250 g tagliatelle in salted water. Pat the thawed salmon dry and cut into slices.
- Then fry the salmon in a little olive oil with a sprig of rosemary and fresh oregano and season with sea salt, pepper and paprika powder. Then add the halved cocktail tomatoes to the salmon. Remove the sprig of rosemary, then stir a dash of cremefine and a tablespoon of brunch in the pan and bring to the boil.
- Finally, add some grated Parmesan to the sauce and let it cook. Mix the sauce with the tagliatelle and pour some parmesan over the pasta.
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