Wild salmon in panko breading on tagliatelle

Ingredients for 1 servings:

• 100 g tagliatelle pasta
• 1 wild salmon fillet(s)
• 1 dashes lemon juice
• 1 tbsp flour
• 1 m.-sized eggs
• 2 tbsp panko
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Marinate the wild salmon fillet with a squeeze of lemon juice for 10 minutes. Meanwhile, cook the tagliatelle in well-salted water according to the package instructions, then drain and keep warm. Season the wild salmon fillet with salt and pepper. Make a breading slab using flour, beaten egg, and panko. First coat the fillet in flour and pat dry, then coat in the egg, and finally coat in the panko. Heat a pan to medium heat and fry the fillet on both sides. The fillet should still be slightly translucent. Form the tagliatelle into a nest, arrange the fillet on top, and serve.