Salmon tagliatelle

Ingredients for 3 servings:

• 3 salmon fillet(s), skinless, frozen
• some lemon juice, for drizzling
• some salt, for seasoning
• some lemon pepper, for seasoning
• some dill tips, frozen
• 1 tbsp butter
• 150 ml cream
• 2 tbsp crème fraîche
• 2 tbsp herb cream cheese, low-fat, creamy
• 1 tbsp mustard, medium hot
• 1 tbsp dill tips, frozen
• some salt, for seasoning
• 100 ml white wine
• 300 ml vegetable broth, can also be a little more
• 1 tbsp, leveled starch flour, for binding
• 1 tbsp cream
• 300g tagliatelle
• 3 liters of salted water, for the pasta

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with mustard-dill cream sauce

Thaw the salmon fillets, wash them, dry them with a paper towel, and set them aside. In the meantime, cook the tagliatelle in salted water according to the package instructions, drain them, and set them aside in a bowl. Now drizzle the salmon fillets with a little lemon juice, season with salt, rub them with lemon pepper on both sides, and sprinkle with some frozen dill tips. Sear the fillets on both sides in a pan with the butter, then reduce the heat to low and cook with the lid on for 5-6 minutes until cooked through. Remove the fillets from the pan, cut them into small pieces and set them aside on a plate. Wipe the pan clean of any cooking fat with a paper towel. Stir in the cream, crème fraîche, mustard, vegetable stock, and white wine. Bring to a boil, then whisk until smooth. Stir in a tablespoon of dill tips and a tablespoon of cornstarch mixed with a little cream. Bring to a boil briefly until the sauce thickens slightly. Finally, stir in the salmon pieces and pasta. Season with salt if desired. Serve with a mixed salad!