Grilled salmon on tagliatelle with Gorgonzola sauce

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 400 g salmon fillet(s)
• 250 g cocktail tomatoes, yellow
• 150g Gorgonzola
• 200 ml cream
• 20 g butter
• 1 egg yolk, fresh
• 10 basil leaves
• 8 sage leaves
• 4 tbsp olive oil
• 1 Pepper
• 1 dashes lemon juice
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 40 minutes

Mediterranean, with sage and basil marinade and grilled cocktail tomatoes

The day before, rinse the salmon fillets, pat dry, skin if necessary, and cut into pieces approximately 2 x 2 cm in size. Place the salmon pieces in an airtight container with olive oil, roughly chopped basil and sage, halved cherry tomatoes, salt, pepper, and a little lemon juice. Mix well and let marinate in the refrigerator overnight. The next day, spread the marinated salmon and tomatoes on a baking sheet and grill in the oven for 10-15 minutes using the grill function. Turn over if necessary. If you don’t have a grill function, you can also use top/bottom heat at around 200°C or in a pan. Cook the pasta al dente according to the package instructions. Melt the butter in a pan. Sauté the finely chopped peppers and melt the Gorgonzola in it while stirring. When the Gorgonzola has completely melted, remove the pan from the heat. Stir in the cream and then the egg yolk. Heat the mixture back up on the stove, but do not let it boil. Garnish with herbs, if desired. Divide the pasta and Gorgonzola sauce among plates. Serve with the grilled tomatoes and fish. Garnish with sage and basil leaves, if desired, and serve with freshly ground pepper.