Tagliatelle al salmone

tagliatelle al · from Italy · Primi & Pasta

Ingredients (for 4 people)

• 400 grams fresh tagliatelle or dried ribbon noodles
• 300 grams fresh salmon fillet without skin, cut into bite-sized cubes
• 1 yellow bell pepper, cut into fine strips
• 1 small onion, finely diced
• 200 milliliters cream
• 100 milliliters dry white wine
• 2 tablespoons butter
• 1 tablespoon olive oil
• juice and zest of half a lemon
• 2 tablespoons fresh dill or basil, finely chopped
• Salt
• white pepper.

Preparation

1. Bring a large pot of plenty of water to a boil and salt it.
2. Melt the butter with the olive oil in a large pan over medium heat.
3. Sweat the onion in it until translucent, then add the pepper strips and cook for about 5 minutes until they begin to soften.
4. Deglaze with the white wine and let it reduce by half.
5. Add the cream and the lemon zest, season with salt and white pepper and let it simmer gently over low heat for about 5 minutes.
6. Cook the tagliatelle al dente according to the package directions.
7. Shortly before the pasta is done, add the salmon cubes to the cream sauce and let them cook gently over low heat for about 2 to 3 minutes; they should still be slightly translucent inside.
8. Stir in the lemon juice.
9. Add the drained tagliatelle directly to the pan and toss them carefully with the sauce and the salmon.
10. Fold in the fresh dill or the basil and serve immediately.
11. A crisp green salad goes well with it.