Tagliatelle with salmon
ingredients for 8 portions
- 500g Salmon, fresh
- 4 tbsp olive oil
- 4 Shallot(s), chopped
- 4 Garlic cloves, possibly more
- 400ml White wine, dry
- 400ml vegetable broth
- 2 small can/s Tomatoes, chunky
- 4 tsp tomato paste
- e.g. salt and pepper
- 1 Lime(s), juice from it
- 400ml cream
- 1,000g Tagliatelle or other tagliatelle
- 2 Tea spoons Dill, chopped
- 4 tbsp parsley, chopped
- something Fleur de sel for sprinkling
preparation
- Working time about 10 minutes
- Cooking/baking time approx. 15 minutes
- Total time about 25 minutes
First, dice the salmon and briefly sear it all over in olive oil, then remove.
Add the chopped shallots to the pan. Sauté briefly until translucent. Then press in two garlics and deglaze directly with the white wine. Now reduce the wine by half and then add the vegetable broth. Let this simmer together for about another 5 minutes.
Then add the canned tomatoes and tomato paste. Season well with salt and pepper. Add the juice of half a lime, taste the sauce and, if you like, press in a clove of garlic. After about 5 minutes, pour the cream over it and then put the salmon back into the sauce. Bring to the boil again briefly, then add the tagliatelle that have been cooked in the meantime to the sauce and leave to stand briefly so that they can absorb some of the sauce.
Scatter over the dill and parsley and serve sprinkled with a little fleur de sel.
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