Tagliatelle with White Wine Sauce and Salmon
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g ribbon noodles
- Salt and pepper, from the mill
- 200 g salmon fillet (s), fresh or frozen
- 3 tablespoon lemon juice
- 2 shallot (s)
- 1 tablespoon butter
- 50 ml white wine
- liter ⅛ broth, clear, instant
- 125 g whipped cream or low-fat cream
- 2 stalks dill
Print Recipe
Pin Recipe Instructions
- Cook the pasta in boiling salted water for 10-12 minutes.
- Cut the salmon fillet into small cubes and drizzle with lemon juice. Heat the oil. Fry the salmon cubes on both sides for 8-10 minutes. Season with salt and pepper, remove.
- Finely dice shallots. Heat the fat. Fry the shallots in it. Deglaze with wine, stock and cream and bring to the boil. Simmer over low heat for 4-5 minutes. Season to taste with salt and pepper.
- Roughly chop the dill. Add the fried salmon cubes and dill to the sauce and fold in. Arrange the pasta with the sauce on plates.
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