Salmon Galician style

Ingredients for 2 servings:

• 2 salmon fillets, fresh, with skin
• 2 m.-sized onion(s)
• 2 cloves garlic
• 1 lemon(s), untreated
• 400 g tagliatelle pasta
• 200 ml cream
• 250 g carrot(s)
• 1 tsp honey
• 100 ml Balsamic vinegar, white
• 100 ml apple juice, unsweetened
• 2 sprigs of rosemary
• ½ bunch parsley
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel and slice the carrots and cook in 200ml of salted water with the balsamic vinegar, apple juice, and honey for about 15 minutes until al dente. Meanwhile, cook the tagliatelle in boiling salted water with a peeled clove of garlic until al dente. Preheat oven to about 70°C (160°F). Halve the second garlic clove and rub the cut sides of a large frying pan with the oil. Heat the oil moderately. Add the finely diced onions and rosemary sprigs. Season the salmon fillets with salt and pepper, drizzle with lemon juice, and fry in the pan for no more than 2 minutes, first on the skin side, then for no more than 1 minute on the flesh side. Remove the fish fillets from the pan, wrap each in aluminum foil with one of the rosemary sprigs and a lemon slice, and let them rest in the preheated oven. Pour the cream into the pan with the onions, season with salt, pepper, and a little lemon zest, and bring to a boil briefly. Add finely chopped parsley. Add the cooled pasta and drained carrots and mix well. Peel the skin from the salmon and serve. Tip: For a spicier twist, replace the parsley with fresh cilantro.