Wild salmon nuggets on ribbon noodles with dill cream sauce

Ingredients for 4 servings:

• 500 g wild salmon fillet(s)
• 2 lemon(s), zest and juice
• Sea salt and pepper, colorful from the mill
• 24 sprigs of dill
• 400 ml cream
• 400 g tagliatelle pasta
• 2 tsp salt
• 4 tbsp flour
• 25 g butter
• 4 tbsp sunflower oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Thaw the wild salmon fillets if necessary, rinse, pat dry, and cut into cubes approximately 2 x 2 cm. Sprinkle with lemon zest and a little juice. Season with salt and freshly ground pepper. Finely chop the dill and add half of it to the wild salmon nuggets. Season the cream with salt and freshly ground pepper and the remaining dill. Bring a large pan of well-salted water to a boil and cook the tagliatelle for about 10 minutes (or according to the package instructions). Meanwhile, add the remaining lemon juice to the seasoned cream and heat it. Heat a pan with oil. Fry the wild salmon nuggets on all sides. Add the butter (for flavor), remove from the pan, and drain on kitchen paper. Arrange the tagliatelle on deep plates, scatter the nuggets on top, and pour the cream sauce over the pasta. Enjoy!