Salmon Tagliatelle

Ingredients for 4 servings:

• 250 g salmon, fresh
• 2 tbsp olive oil
• 2 shallots
• 2 garlic cloves (or more if desired)
• 200 ml dry white wine
• 200 ml vegetable stock
• 1 small can of chopped tomatoes (approx. 400 g)
• 2 tsp tomato paste
• e.g. salt and pepper
• ½ lime(s), juice
• 200 ml cream
• 500 g tagliatelle or other ribbon pasta
• 1 tsp dill, chopped
• 2 tbsp parsley, chopped
• some fleur de sel for sprinkling

Instructions

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

like the Italian

First, dice the salmon and fry briefly on all sides in olive oil, then remove. Add the chopped shallots to the pan. Sauté briefly until translucent. Then press in two garlic cloves and immediately deglaze with the white wine. Reduce the wine by half, then add the vegetable stock. Simmer for about another 5 minutes. Then add the canned tomatoes and tomato paste. Season generously with salt and pepper. Add the juice of half a lime, season the sauce to taste, and, if desired, press in another clove of garlic. After about 5 minutes, pour over the cream and return the salmon to the sauce. Bring back to a boil briefly. Add the cooked tagliatelle to the sauce and let it simmer for a short time so it absorbs some of the sauce. Sprinkle with chopped dill and parsley and serve sprinkled with fleur de sel.