Salmon fillets with green pepper and green ribbon noodles

Ingredients for 2 servings:

• 2 salmon fillets (approx. 150 g each)
• 4 spring onions
• 125 ml white wine
• 100 ml cream
• 1 tbsp cognac
• 6 tbsp vegetable broth
• 1 tbsp, heaped peppercorns, green, from the jar
• some oil for frying
• 250 g tagliatelle, green

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

delicious and sophisticated

Finely chop the white parts of the spring onions and sauté in a little oil. Add the stock, white wine, and cognac, stir, and bring to a boil. Finely slice the green parts of the spring onions and set aside. Continue cooking the sauce for a while, stirring constantly until reduced. Chop some of the peppercorns and add them to the sauce along with the cream. Simmer the sauce for about 2 minutes, then add the remaining peppercorns. Cook the green pasta in salted water according to the package instructions until al dente. Fry the salmon fillets in oil over medium heat for about 2-3 minutes on each side until translucent. Heat the sauce and arrange on plates with the salmon. Scatter the green onion rings over the sauce. Serve the pasta on the plates with the salmon.