Tagliatelle with salmon and arancione

Ingredients for 2 servings:

• 500g tagliatelle
• 400 g salmon fillet(s)
• 1 can tomatoes, chopped, approx. 400 g
• 1 orange(s)
• ½ lime(s)
• 1 bunch of parsley
• 1 bunch of dill
• 1 garlic clove(s)
• 2 large shallots
• 200 ml white wine
• 1 bottle of Cremefine
• some tomato paste
• some sugar
• possibly butter flakes
• Salt (flake salt)
• Pepper, coarse
• possibly chili threads
• Parmesan
• olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Tagliatelle with salmon and orange

First, wash the fish and skin it if necessary, then rub it with olive oil, season with salt and pepper, and set it aside. Preheat the oven to 180 degrees fan-assisted. Boil water for the tagliatelle and season with plenty of salt. Do not add any oil. Finely dice the garlic and shallots. Briefly sauté the shallots in a hot pan with a little olive oil. Deglaze with white wine and simmer until reduced by half. Now add the tomatoes, garlic, tomato paste, crème fraîche, dill, and a few squeezes of lime juice, and season with plenty of salt, pepper, and a little sugar. Let it simmer. In the meantime, place the fish and the sliced ​​orange in aluminum foil, add a few knobs of butter to taste, and wrap everything up. Place the parcels in the oven for about 15 minutes. Drain the tagliatelle when it’s still al dente and add it directly to the tomato sauce with a little of the pasta water. Add the parsley and simmer again for a little longer. Arrange the tagliatelle, arrange the salmon and oranges on top, and garnish with flaky salt, chili flakes, and Parmesan cheese. Drizzle with a little olive oil.