Tagliatelle with salmon and cream-saffron sauce

Ingredients for 2 servings:

• 400 g tagliatelle from the refrigerated counter
• 300 g salmon fillet(s)
• 100 ml white wine
• 200 ml fish stock
• 200 ml cream
• 1 shallot(s)
• 1 garlic clove(s)
• 15 saffron threads
• 1 tbsp sauce thickener, light
• 2 tbsp Parmesan
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick and tasty

Wash the salmon, pat dry, and place on a baking sheet drizzled with oil. Season with salt and pepper. Cook in a preheated oven at 180°C (top/bottom heat) for about 20 minutes. Crush the saffron threads with a mortar and pestle and pour over a splash of the fish stock; let them soften. Peel and finely chop the garlic and shallots, and sauté in olive oil. Deglaze with white wine, reduce, and pour in the stock. Continue reducing. Then add the cream and bring to a boil. If you want the sauce a little creamier, add a tablespoon of light sauce thickener. Add the saffron at the end and let it cook for 1-2 minutes. (Saffron loses its flavor if you cook it for too long.) Tear the baked salmon into pieces and add it to the sauce. Season with salt and pepper. Cook the fresh tagliatelle according to the package instructions for about 2 minutes and add it to the prepared sauce. Sprinkle with freshly ground pepper and grated Parmesan cheese, if desired. Per serving: approximately 1024 kcal