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Tagliatelle with Pointed Cabbage and Salmon

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Tagliatelle with Pointed Cabbage and Salmon

The perfect tagliatelle with pointed cabbage and salmon recipe with a picture and simple step-by-step instructions.

  • 300 g Pointed cabbage fresh
  • 1 Diced shallot
  • 2 tsp Butter
  • 150 g Sour cream
  • 180 g Tagliatelle
  • 160 g Salmon fillet
  • Salt and pepper
  • 1 tbsp Rapeseed oil
  • 1 pinch Sugar
  • 2 tsp Lemon juice
  • 1 tbsp Chopped dill
  1. Clean the pointed cabbage and cut into strips. Cover the diced shallot and cabbage and cook in melted butter for about 7 minutes. Stir in the sour cream.
  2. Cook the ribbon noodles in plenty of boiling salted water. Salt and pepper the salmon. Fry in hot oil on both sides over medium heat for about 5 minutes.
  3. Drain the ribbon noodles, collecting 100ml of the pasta water. Add the pasta water and noodles to the cabbage. Season with salt, pepper, 1 pinch of sugar, lemon juice and dill. Arrange on plates and serve.
Dinner
European
tagliatelle with pointed cabbage and salmon

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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