- 750 grams Braising cucumber
- 2 Shallots
- 2 tablespoons Butter
- 1 tablespoon Pastry flour
- 150 milliliters Instant vegetable broth
- 200 milliliters Cream
- 150 grams Yogurt (0.1% fat)
- Salt and freshly ground pepper
- 2 teaspoons medium-hot Mustard
- 1 tablespoon dry Sherry
- 400 grams Tagliatelle
- 3 Tarragon sprigs
- 3 tablespoons Vegetable oil
- 4 Salmon cutlets (each 160 grams)
- 1 Lime
Rinse cucumbers, peel and cut in half lengthwise. Remove the seeds. Cut cucumber halves into ½ cm (approximately 1/4-inch) thick slices. Peel shallots and dice.
Heat butter in a pan. Add cucumber slices it and sauté briefly. Remove from pan, add shallots, sprinkle with flour and pour in broth. Stir in cream and yogurt, bring to a boil and cook over low heat. Stir in mustard and sherry. Place the cucumber slices in the sauce and keep warm.
Cook tagliatelle until al dente in boiling salted water. Drain well. Rinse tarragon leaves, pluck from the stems and chop.
Heat oil in a pan. Fry salmon cutlets over medium heat on each side for 2-3 minutes. Season with salt and pepper. Squeeze juice from lime and sprinkle the juice over the salmon.
Cut tarragon leaves into small pieces and stir into the vegetables. Arrange salmon with cucumbers and tagliatelle on plates and serve.