John Myers
Salmon with Fennel Pasta
The perfect salmon with fennel pasta recipe with a picture and simple step-by-step instructions.
- 600 g Salmon fillet
- 2 small Fennel bulbs
- 1 kg Fresh tagliatelle from the refrigerated shelf
- 0,5 bunch Dill
- 200 g Double cream cheese
- 2 tablespoon Horseradish
- 200 Milliliters Vegetable broth
- 2 tablespoon Oil
- Salt
- Pepper
- Salt and pepper the salmon, halve the fennel, cut out the stalk and cut into thin strips. Cook the pasta according to the instructions on the packet, drain and collect some of the cooking water, chop the dill. .
- Heat the oil in the pan and sear the salmon on both sides. Take out of the pan, wrap in aluminum foil and let it steep in the oven at 100 degrees. In the meantime, fry the fennel in the pan for 5 minutes, deglaze with the broth. Stir in cream cheese, horseradish and dill and bring to the boil.
- Mix the fennel and horseradish sauce with the noodles and serve with the salmon. If you like, you can sprinkle some fennel green over the dish
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