Salmon fillet in a bed of black ribbon noodles with zucchini vegetables

Ingredients for 2 servings:

• 2 salmon fillets (frozen or fresh)
• 200 g tagliatelle, black
• 200 g zucchini
• 2 tsp vegetable broth
• e.g. white wine, dry (e.g. Riesling or Chardonnay)
• n. B. salt and pepper, black from the pepper mill
• 12 pieces of white chocolate
• e.g. sauce thickener or Bindino

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with a sauce of white wine and white chocolate

Thaw the salmon fillet, if necessary. Cook the tagliatelle in water with 1 teaspoon of vegetable stock until al dente, as usual. Wash the zucchini, cut into small pieces, and steam them with very little water and 1 teaspoon of vegetable stock until al dente. Rinse the salmon fillet briefly and steam it in a pot or pan with a little salted water for 5-10 minutes. Remove the salmon and keep warm. Keep the pasta and zucchini warm as well. Now add the white wine to the fish stock, making up to 250 ml, and gradually melt the white chocolate, stirring well to ensure the wine and chocolate combine. The sauce will remain rather thin, so if you really want it, you can thicken it with a little “Bindino” (vegetable thickener) or a little commercially available sauce thickener. Finally, use the pepper mill to add a touch of black pepper (turn the pepper mill once). What makes this dish special isn’t the salmon, zucchini, or pasta, but the sauce!