Salmon with champagne and cabbage on tagliatelle

Ingredients for 4 servings:

• 400 g salmon fillet(s), cut into approx. 2 cm cubes
• 400 g sauerkraut (champagne cabbage with grapes)
• 3 shallots, finely diced
• 100 g ham, finely diced smoked
• cream
• 500 g tagliatelle pasta
• salt and pepper
• olive oil
• butter
• lemon(s)
• wine, white
• Chili pepper(s), ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple, fast, good and

Sauté the shallots and ham in olive oil. Season the salmon with lemon juice, salt, and pepper and lightly sear in the pan. Deglaze with a little white wine. Cook the tagliatelle according to the instructions until al dente. Meanwhile, reduce the champagne cabbage in a saucepan, stirring constantly, until the cabbage is dry. Add the cabbage to the pan and toss with a little cream and the salmon. Season the salmon and cabbage mixture with chili and freshly ground pepper. Allow the tagliatelle to cool slightly and toss briefly in a little melted butter.