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Tagliatelle with wild salmon and fennel in lemon sauce

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Ingredients for 4 servings:

  • 1 cup of cream
  • 250 g salmon (wild salmon)
  • 1 head of fennel
  • some lemon juice
  • some salt and pepper
  • some butter
  • 300 g green tagliatelle
  • some flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the fennel and salmon into small pieces and fry lightly in butter. In a separate pot, make a roux. Pour in a little milk and refine with the cream. Season the sauce with salt, pepper, and lemon juice. When the fennel and salmon are cooked, add the sauce to the pan. Cook the tagliatelle in salted water for 8-10 minutes and serve with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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