Tagliatelle in salmon and fennel cream

Ingredients for 3 servings:

• 400 g tagliatelle
• 1 bulb(s) of fennel
• 1 large carrot(s)
• 1 m.-sized onion(s)
• 1 small garlic clove(s)
• 125 g salmon
• 300 ml cream
• 150 ml white wine
• 3 tbsp Parmesan, finely grated
• 1 tsp, heaped dill
• basil
• Soup powder, to taste
• salt and pepper
• 6 cocktail tomatoes
• Salt water for the tagliatelle

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

With carrot julienne

Finely chop the onion, cut the fennel into thin strips, and julienne the carrot. Dice the salmon and halve the cherry tomatoes. Sauté the onion in butter until translucent, add the carrot and fennel, and sauté for 5 minutes. Deglaze with white wine and reduce briefly. Pour in the cream and seasonings, then stir in the Parmesan cheese. Simmer for about five to ten minutes to allow the carrot and fennel to cook. Meanwhile, bring the water for the tagliatelle to a boil and add the pasta. Now add the salmon to the sauce and let it simmer. I only add the tomatoes for the last two minutes so they don’t overcook.