Salmon fillets with shrimp in cream sauce and pasta

Ingredients for 4 servings:

• 400 g salmon fillet(s)
• 150 g frozen shrimp
• 500 g tagliatelle or spaghetti
• 2 m.-sized onion(s)
• 2 garlic cloves
• 200 ml vegetable stock
• 1 tsp mustard
• ½ lemon(s), juice
• 1 tbsp butter, cold
• 2 tbsp olive oil
• 400 ml cream
• 150 ml white wine
• 3 tsp tomato paste
• 1 tsp sugar
• 100 g Parmesan
• e.g. chives
• e.g. chili powder
• n. B. Dill
• salt and pepper
• 12 small cocktail tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash the fresh salmon fillet and pat dry with kitchen paper, then season with salt and pepper. Fry the salmon, skin-side down, in olive oil in a pan for 2 minutes. Carefully turn the fillets and fry on the cut side for 1 minute. Then carefully lift the fish from the pan and keep warm. Only fry the fish briefly, otherwise it will become too dry and will continue to cook in the hot sauce. Now add the frozen shrimp to the pan and fry for 1 minute, then remove from the pan and keep warm. Sauté the finely diced onions in the pan over medium heat until translucent. Finely chop the garlic and fry for 30 seconds. Deglaze everything with white wine and reduce the heat. Stir in the tomato paste and simmer over low heat for about 3 minutes. Now add the vegetable stock and mustard and bring to a boil. Add the cream and freshly grated Parmesan cheese and bring to a boil. Season the sauce with salt, pepper, dill, chili, sugar, and lemon juice. To thicken the sauce, stir in the cold butter little by little while cooking. Cut the salmon into 1 cm cubes and add to the hot sauce with the shrimp. Let it simmer for a while. Meanwhile, cook the pasta until al dente. Once the pasta is tender, bring the sauce back to a boil. Arrange the pasta on a pasta plate, pour the sauce over it, and garnish with chives and halved cherry tomatoes.