Salmon fillet on a bed of noodles, with honey-mustard-dill sauce and crayfish tails

Ingredients for 4 servings:

• 500 g tagliatelle, possibly green or black
• some margarine (vegetable cream) or oil for frying
• 2 onions
• 2 garlic cloves
• 1 shot of white wine
• 200 g cream
• 2 tbsp honey
• 3 tbsp mustard, medium hot
• Salt and pepper from the mill
• 1 bunch of dill
• 4 salmon fillets, possibly frozen
• 150 g crayfish (crayfish tails) or shrimp

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Simple and quick, but looks great!

Cook the tagliatelle pasta al dente according to the package instructions (preferably for a minute less). Chop the onion and sauté it in the vegetable cream. Finely slice the garlic and add it to the onions. If you like, you can deglaze the garlic and onion mixture with a generous splash of white wine. Now add the cream and bring to a boil. Dissolve the honey and mustard in the sauce. Then simmer the sauce for a few minutes. Season to taste with salt and pepper. Add the fresh dill and the crayfish just before serving (otherwise the dill will become bitter and the crayfish will dry out). Meanwhile, fry the salmon fillet in olive oil or vegetable cream, lightly season with salt and pepper. Place the tagliatelle pasta on the warmed plate, pour the sauce and crayfish evenly over the pasta, and place the salmon fillet in the center. Garnish with dill. Green or black pasta looks particularly chic here, as it provides a nice contrast to the salmon fillet and the light sauce. When serving, use the sauce sparingly, as it has a very intense flavor. If you like more sauce, simply add double the amount of cream.