Salmon with mushroom sauce and tagliatelle pasta

Ingredients for 4 servings:

• 800 g salmon fillet(s)
• 2 lemon(s), the juice
• 250 g mushrooms, fresh
• some oil (2 – 3 tbsp)
• 1 tbsp butter or margarine
• 1 tbsp flour
• 125 ml vegetable broth, instant
• 125 g whipped cream
• salt and pepper
• 1 pinch(s) of sugar
• 1 tsp pepper, green, pickled
• 250 g tagliatelle pasta
• salt water
• 500 bunches of dill
• some lemon slices
• Pepper, coarsely ground
• some lemon peel, untreated (zest)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the fish, pat dry, season with salt, and drizzle with half of the lemon juice. Let it sit for a while. Trim and wash the mushrooms, and halve or slice them if desired. Heat the oil in a pan and fry the mushrooms. Remove from the pan and set aside. Set the pan and oil aside. Melt the butter or margarine in a saucepan, dust with flour, and deglaze with the stock, cream, and the remaining lemon juice. Bring to a boil, season with salt, pepper, sugar, and green pepper. Add the mushrooms to the sauce and keep warm. Cook the pasta in salted water according to the package instructions. Meanwhile, heat the oil in the pan again and fry the fish fillets for about 4 minutes on each side. Wash the dill and shake dry. Set some aside for garnish, and roughly chop the rest. Drain the pasta, rinse, and sprinkle with chopped dill. Serve the fish, pasta, and sauce on plates. Serve garnished with lemon slices, cracked pepper, lemon zest, and dill, if desired. Serve the remaining sauce separately.