Uncategorized

Tagliatelle with fresh salmon

Hello greedy friends!

I suggest you taste delicious tagliatelle with fresh salmon today. You can make this recipe with other varieties of fresh or dry pasta depending on what you have

Preparation: 20 minutes

Serves 4

  • 650g fresh salmon
  • 300g fresh tagliatelle or other pasta
  • 30 cl cream 30% Mg
  • 2 shallots
  • 1 bunch of dill
  • Salt flower
  • Salt, pepper
  • The zest of 1 lemon

 

Realization

Step 1

Peel and finely chop the shallots, sweat them in a frying pan

Step 2

Add cubed salmon and sear for 2 minutes over high heat. Set aside salmon

Step 3

Add in the pan the liquid cream, as well as the lemon zest and grass of your choice, here I chose the dill

Continue cooking over medium heat for 2 minutes. Season with salt and pepper

Step 4

Cook the tagliatelle for the time indicated on the package. Arrange them on hollow plates

Step 5

Arrange salmon cubes and sauce on top. Decorate with the grass of your choice (dill, basil, chives…)

Everything you need to know about salmon

Rich in Omega-3 and therefore good fats; Salmon is the guest of choice on the holiday tables. However it is recommended not to eat it more than twice a week due to the risk of heavy metal contamination

Heavy metals attach to the fatty parts of salmon; the best trade-off is to choose Alaskan salmon with less polluted seas, but it is much more expensive

Salmon also provides you with omega 3, interesting amounts of vitamins, including vitamins A and D as well as magnesium

Choose and keep it

Salmon should be very fresh and not give off an unpleasant odour. The belly and fins of whole-sold fish must be intact, the eye must be shiny and bulging. The ideal is to buy salmon on the day you eat it.

Salmon can be stored in the refrigerator for 24 hours at 4oC, provided it is properly packaged. Frozen at -18oC, in airtight packaging, you can keep it for 1 month.

 

Food/wine pairing

To accompany these tagliatelle with fresh salmon, I propose a large Riesling d'Alsace or a white Bordeaux Pessac-Léognan

 

If you liked my recipe, feel free to share it around you or just leave me a note before you leave

 

 

Laisser un commentaire