Ribbon pasta with wild salmon in white wine and wild garlic sauce

Ingredients for 3 servings:

• 250 g tagliatelle, green
• 250 g wild salmon fillet(s), frozen
• 3 spring onions
• 2 shallots
• 1 cup sour cream (200 g)
• 100 ml white wine
• 100 ml milk
• 1 tsp tomato paste
• 2 small carrots
• 150 g cocktail tomatoes
• 2 tbsp wild garlic, dried
• 1 tsp basil, dried or frozen
• 1 tsp vegetable stock powder
• 1 tsp sugar
• 1 tbsp olive oil
• some lemon juice
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Thaw the wild salmon, pat dry, rub lightly with lemon juice, and cut into bite-sized pieces. Peel the carrots and cut into thin sticks, peel the shallots and dice them finely, slice the spring onions, and quarter or slice the cherry tomatoes. Cook the green tagliatelle according to the package instructions and drain. Sauté the shallots in olive oil, add the carrots and sugar, and let them caramelize slightly. Deglaze with white wine and simmer for 5 minutes. Stir in the tomato paste, milk, sour cream, and vegetable stock powder. Add the spring onions and bring back to a boil. Now add the wild salmon and simmer over medium heat for 4 minutes. Add the cherry tomatoes, wild garlic, and basil, season with pepper and salt, if desired, and simmer for another 1 minute. Finally, add the tagliatelle and mix everything gently.