Tagliatelle with fennel and salmon

Ingredients for 2 servings:

• 300 g fresh Norwegian salmon
• 2 bulbs of fennel, small
• 200 g cream cheese with herbs
• 1 lemon(s), zest and juice
• 150 ml vegetable stock
• 1 m.-large shallot(s)
• 250 g ribbon pasta, rolled
• Salt
• pepper
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Carefully remove the skin from the salmon, rinse, pat dry, season with a little sea salt and a few squeezes of lemon juice, and cut into bite-sized pieces. Clean and wash the fennel bulbs, halve them, remove the stalks, and thinly slice the bulbs. Chop the fennel greens. Peel and finely dice the shallot. Cook the tagliatelle in plenty of boiling, lightly salted water according to the package instructions. Then drain, reserving some of the cooking water. Heat the olive oil in a large pan and sauté the fennel for about five to seven minutes. Add the shallot for the last two minutes. Then deglaze with the vegetable stock, stir in the chopped fennel greens and cream cheese, and bring to a boil. Season the sauce with salt and freshly ground pepper and a little lemon zest. Stir in the salmon cubes and cook over low heat for about four minutes. Carefully mix the tagliatelle with the salmon and cream cheese sauce, stirring in some of the pasta cooking water if necessary, and serve on plates.