Summary

Ingredients

• 300 g taliatelle
• 400 ml fish stock
• 1 small onion (s)
• 3 cloves garlic
• 3 chilli pepper (s), red
• 1 teaspoon butter
• 200 ml cream
• 1 tablespoon double cream cheese
• Salt and pepper, black, crushed
• 300 g tomato (s)
• 250 g smoked salmon (e.. Stremel salmon)
• 20 g butter
• Salt and pepper, black, crushed

Also:

• 2 tablespoon trout caviar
• 1 tablespoon lemon balm, chopped
• some rocket, possibly

Print Recipe Pin Recipe

Instructions

1. For the sauce, reduce the fish stock to 50 ml in a saucepan over medium heat. Chop the shallot and garlic, halve the chili pepper lengthways and cut into fine cubes.
2. Melt 1 teaspoon butter in a saucepan, sauté shallot, garlic and chilli in it. Pour in the reduced stock and the cream, heat, stirring constantly, until just before the boiling point.
3. Mash the cream cheese a little and stir in well. Let the sauce boil down for about 10 minutes and season with salt and pepper.
4. Hollow out the tomatoes and cut the pulp into small cubes. Also cut the salmon into cubes (approx. 1.5 cm in size). Cook the tagliatelle in salted water until al dente, drain and keep warm.
5. Melt 20 g butter in a pan, briefly sweat the tomatoes and salmon in it. Season with salt and pepper. Add to the tagliatelle and pour the sauce over them. If you like, you can also add the rocket. Mix everything carefully.
6. Distribute on plates and pour the caviar over them. Sprinkle with chopped lemon balm and serve.