Tagliatelle with scallops and salmon
very easy
35 mins
35 mins
Ingredients
- 8 ready-to-cook scallops (fresh or frozen)
- 400 g Salmon fillet (without skin; fresh or frozen)
- 1 Onion
- 1 Garlic clove
- 3 TABLESPOONS Oil
- 1 TABLESPOON Flour
- 3/4 l Tomato juice
- 1 Organic Orange
- 1-2 TABLESPOONS Aniseed brandy (e.g. Pernod or Pastis)
- 200 g Whipped cream
- 7-10 Tbsp salt and pepper
- 7-10 Tbsp Sugar
- 400 g Noodles (e.g. tagliatelle)
- 6 Stem(s) Thyme
Directions
- 1
Defrost mussel meat and salmon if necessary. Peel onion and garlic and chop finely. Heat 2 tablespoons of oil in a saucepan. Sauté onion and garlic in it until transparent. Dust with flour and sauté.
- 2
Add the tomato juice, bring to the boil and simmer for 7-8 minutes.
- 3
Wash orange hot, rub dry and grate peel. Squeeze the orange. Add schnapps, cream, orange juice and zest to the sauce and simmer for another 2 minutes. Season to taste with salt, pepper and a little sugar.
- 4
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Rinse mussels and fish in cold water and pat dry. Cut fish into cubes. Wash thyme, shake dry and chop.
- 5
Heat 1 tablespoon of oil in a frying pan. Fry the salmon on each side for about 2 minutes. Season with salt and take out. Fry mussels in hot frying fat for 1-2 minutes on each side, adding thyme.
- 6
Season with a little salt and pepper and remove.
- 7
Drain the pasta, let it drain and mix with the sauce. Season if necessary. Arrange noodles with fish and mussels.
Nutrition Facts
910 kcal
85 g
40 g
44 g
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