Tagliatelle with smoked salmon and fennel

Ingredients for 2 servings:

• 200 g fennel bulb(s), with green
• 1 shallot(s)
• 1 tbsp olive oil
• 125 ml white wine
• 150 ml whipped cream
• 100 g smoked salmon, sliced
• 150g tagliatelle
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Clean the fennel, pick off the green parts, and set aside. Thinly slice the fennel and finely ring the shallots. Heat the oil in a saucepan and sauté the shallots until translucent. Add the fennel and sauté for 3 minutes. Deglaze with white wine and reduce by half. Pour in the cream, cover, and simmer over medium heat for 4 minutes. Cut the salmon into 1 cm wide strips. Cook the pasta in plenty of boiling salted water according to the package instructions until al dente. Drain, reserving 100 ml of the pasta water. Toss the pasta with the sauce. Add a little more of the pasta water if desired. Fold in the salmon and season with salt and pepper. Chop the fennel greens and sprinkle over the salmon pasta. Serve immediately. Approx. 690 kcal per serving.