Salmon with tarragon

Name: Salmon with tarragon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Shallots; 5 Stem(s) Tarragon; 300 g Tagliatelle noodles; 7-10 Tbsp Salt; 4 Salmon fillets on the skin (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 200 g Whipped cream; 400 g Fish or vegetable stock (glass); 3-4 Tbsp sauce thickener; 7-10 Tbsp Sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Shallots
5 Stem(s) Tarragon
300 g Tagliatelle noodles
7-10 Tbsp Salt
4 Salmon fillets on the skin (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
200 g Whipped cream
400 g Fish or vegetable stock (glass)
3-4 Tbsp sauce thickener
7-10 Tbsp Sugar

Directions

1
Peel and chop the shallots. Wash tarragon, shake dry, pluck leaves from the stalks and chop. Prepare pasta in boiling salted water according to package instructions, drain and drain
2
Wash the fish, dab dry. Heat oil in a pan. Fry the fish for 6-7 minutes on the skin side, season with salt and pepper. Turn the fish, fry for about 1 minute more, take out, keep warm
3
Add the shallots to the hot frying fat and fry until transparent. Deglaze with cream and stock, bring to the boil and thicken with sauce thickener. Stir in tarragon and season to taste with salt, pepper and sugar. Arrange noodles with salmon and sauce on plates