Tagliatelle verdi in white wine with salmon cakes

Ingredients for 2 servings:

• 300 g salmon, fresh in sushi quality
• 2 shallots
• 1 clove(s) garlic
• 1 piece(s) ginger root about the size of a nutmeg
• 3 tbsp parsley, frozen or fresh
• 4 tbsp, heaped breadcrumbs
• 1 m.-sized eggs
• 1 tsp lemon juice
• 1 pinch of cumin
• 1 pinch of sea salt
• 1 pinch(s) pepper, freshly ground
• 100 ml vegetable stock
• 60 ml white wine
• 1 tbsp cream, light, / %
• 2 tbsp herb cream cheese
• 1 tbsp margarine
• 2 shallots
• 2 tsp dill
• 1 pinch(s) of salt and pepper
• 250 g tagliatelle verdi (with spinach)
• 1 dashes oil for frying
• Lamb’s lettuce, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

A great light fish dish for the summer

Prepare a bowl for the meatballs. Finely chop the shallots, parsley, ginger, and garlic. Pat the fish fillet dry and trim any brown bits. Roughly dice and finely chop the salmon. Now mix the salmon, half of the shallots, ginger, garlic, parsley, breadcrumbs, and the egg in the bowl. Season with lemon juice, cumin, salt, and pepper. Once everything is well mixed, form small meatballs from the mixture. Fresh tagliatelle only needs 4-5 minutes. If you don’t want to use fresh tagliatelle, you should start cooking the pasta now. Set the oven to the lowest setting (approx. 50-60 degrees Celsius). Briefly fry the meatballs in a hot pan in a little oil. Remove the meatballs from the pan and keep warm in the oven. For the sauce, sauté the remaining shallots in a little margarine in the pan. Add a little pepper. Deglaze with the white wine and vegetable stock. Stir in the herb cream cheese until the sauce is smooth. Reduce the heat slightly, add the cream, and season with salt. Season with dill, if desired. Add the meatballs to the sauce and let simmer for a while over low heat. Drain the tagliatelle and serve. Lamb’s lettuce goes well with this.