450 grams fresh tagliatelle
300g of salmon fillet
50g grated parmesan 2 onions
20 cl whipping cream 3%
10 cl white wine
1 tablespoon lemon juice
1 tablespoon garlic powder salt and pepper
Parsley powder
and detail Peel onions and cut into pieces salmon into cubes.
In a skillet, sauté onions 1 minute. Add the salmon cubes, salt and pepper. Add garlic and 2 tablespoons of parsley powder. Leave fry 3 minutes, then reduce heat.
Deglaze with white wine and lemon juice. Sprinkle 20g of grated parmesan, then simmer gently, covered for 20 minutes. Once salmon is cooked, stir in the cream and stir. Adjust seasoning if necessary.
Boil a large pot of water, add 2 pinches of salt, dip the noodles.
Once the pasta cooked, drain them, place them on plates, add the mixture over salmon, onions and cream, then sprinkle with Parmesan cheese.
Serve immediately.
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