Taglietelle Nero with salmon, lime zabaglione and glazed fennel

Ingredients for 2 servings:

• 250 g pasta, taglietelle nero
• 2 fish fillets (salmon fillets)
• 1 bulb(s) of fennel
• 1 lemon(s)
• 1 tbsp white wine
• 30 g butter
• 3 egg yolks
• powdered sugar
• Salt
• Lemon thyme

Instructions

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

Place the salmon in a dish, season with salt, drizzle with a little lemon juice, place a very thin slice of butter on top of the salmon, and tear a few lemon thyme leaves onto the salmon. Cover the dish with cling film and heat in the oven at 70°C for 25 minutes. It will be even more perfect if you clarify the butter beforehand, i.e. melt it before use and remove the white foam from the melted butter. Then drizzle the salmon with the clarified butter. This will ensure that the salmon retains its pink color perfectly. If you use cold butter, the butter foam stays on top of the salmon, making it lighter in color (as in my photo). Cut the fennel crosswise into not-too-thick slices. Melt the butter and a touch of powdered sugar in a pan, add the slices, and let them glaze for one to two minutes on each side. Remove from the pan and keep warm. Cook the pasta, drain, and toss in the remaining butter from the fennel pan. For the sauce, whisk 3 egg yolks with a little salt, the juice of half a lemon, and a splash of white wine. Then whisk over a hot water bath until creamy.