John Myers
Contents
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Ingredients
- 400 g Fennel fresh
- 100 g Grapes red fresh
- 2 small Fresh shallots
- 2 tbsp Butter
- 2 tbsp Flour
- 100 ml White wine
- 300 ml Vegetable broth
- 2 tsp Pink pepper
- 50 g Whipped cream 10% fat
- Salt and pepper
- 300 g Tagliatelle
- 4 Discs Salmon fillet
- 3 tbsp Oil
Instructions
- Cut the fennel into 1 cm thick slices. Halve the grapes. Peel the shallots and cut into rings. Fry the fennel slices in 1 tablespoon butter on all sides, add the shallots and fry briefly. Sprinkle with flour and deglaze with wine and stock. Bring to the boil, add the pink pepper and simmer for about 10 minutes. After about 8 minutes, add the cream and grapes, season.
- Cook the pasta until al dente according to the instructions on the packet. Season the salmon, fry in 3 tablespoons of oil in an ovenproof pan for 1-2 minutes on each side. After about 1 minute. Add 1 tablespoon of butter. Cook in the oven at 150 ° C (convection: 125 ° C) for about 8 minutes.
- Drain the pasta, serve with the salmon and sauce.
Nutrition
Serving: 100gCalories: 182kcalCarbohydrates: 19.6gProtein: 3.9gFat: 9.2g
