Tagliatelle casserole with salmon

Name: Tagliatelle casserole with salmon
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp salt, white pepper; 400 g ribbon noodles; 150 g Mushrooms; 1 TABLESPOON butter/margarine; 3 Shallots or 1 onion; 100 g Whipped cream; 1 TEASPOON clear broth (instant); 7-10 Tbsp Juice of 1 lemon; 3 TABLESPOONS sauce thickener; 3-4 Stem(s) Dill; 125 g Mozzarella cheese; 350-400 g Salmon fillet; 7-10 Tbsp Grease; 2 TABLESPOONS grated parmesan

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp salt, white pepper
400 g ribbon noodles
150 g Mushrooms
1 TABLESPOON butter/margarine
3 Shallots or 1 onion
100 g Whipped cream
1 TEASPOON clear broth (instant)
7-10 Tbsp Juice of 1 lemon
3 TABLESPOONS sauce thickener
3-4 Stem(s) Dill
125 g Mozzarella cheese
350-400 g Salmon fillet
7-10 Tbsp Grease
2 TABLESPOONS grated parmesan

Directions

1
Boil up plenty of salted water. Cook the ribbon noodles in it for 8-10 minutes until firm. Drain, quench and let drain. Clean, wash and halve the mushrooms. Fry them in hot fat. Season and take out
2
Peel and chop the shallots. Sauté in frying fat. Deglaze with approx. 3/8 l water and cream. Bring to the boil, stir in stock. Season with salt, pepper and some lemon juice. Bind with sauce thickener. Wash, chop and stir in dill
3
Drain the mozzarella and cut into slices. Wash the salmon, dab dry and cut into pieces. Sprinkle with rest of lemon juice and salt
4
Pour the pasta, salmon and mushrooms into a greased ovenproof dish. Pour sauce over it. Cover with mozzarella, sprinkle with parmesan. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C /gas: level 3) for 20-25 minutes
5
Drink: cool white wine