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Fennel spinach with salmon on tagliatelle

updated

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Ingredients for 2 servings:

  • 200g tagliatelle
  • 200 g fennel bulb(s)
  • 100 g date tomatoes
  • 150 g smoked salmon
  • 1 onion(s)
  • 2 garlic cloves
  • 200 g leaf spinach, frozen
  • 200 g sour cream
  • 4 tsp olive oil
  • nutmeg
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the pasta in plenty of salted water until al dente. Trim the fennel, remove the stalk, and cut into small cubes or slices. Wash and halve the tomatoes. Cut the salmon into wide strips. Sauté the onions and garlic in hot oil. Add the diced fennel and fry for 2 minutes. Add the spinach and sauté for another 5 minutes. Stir in the sour cream, heat briefly, but do not boil. Season with salt, pepper, and nutmeg. Add the salmon and tomato halves and heat through. Serve the pasta in deep plates and arrange the vegetables and salmon on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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