John Myers
Salmon with Spinach Leaves and Cream Tagliatelle
The perfect salmon with spinach leaves and cream tagliatelle recipe with a picture and simple step-by-step instructions.
- 2 Piece Salmon
- 1 package Frozen spinach leaves
- 200 g Tagliatelle / ribbon noodles
- 1 Piece Onion
- 1 Piece Clove of garlic
- 3 Piece Spring onions
- 1 Glass Sparkling wine
- 1 cups Cream
- Salt and pepper
- Oil and butter
- Let the spinach thaw or use fresh. Chop the onion and garlic and cut the spring onion into rings. Boil the pasta in salted water until firm to the bite, then drain. Season the salmon with salt and pepper.
- In a medium saucepan, sauté the onion and garlic. Add the spinach leaves and season. Simmer gently for 5 minutes, then switch to small.
- Fry the salmon on both sides in good oil and a piece of butter. About 2 minutes, then remove from the pan.
- Now put the spring onions in the fat and fry them lightly. Deglaze with the champagne and add the cream. Season with salt and pepper and simmer. Add the pasta, stir and briefly add the salmon. Then just serve!
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