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Ingredients
for
4
Salmon Fillet with Pasta and Lemon
25 min., ready in 50 min.
Time:
Ingredientsfor
- Ingredients
- 350 grams Tagliatelle
- salt
- 1 small Truffle (fresh or, from a jar)
- 4 sprigs Dill
- 4 Salmon steak (about 160 grams)
- 15 grams melted butter
- freshly ground peppers
- 20 grams butter
- 150 milliliters Whipped cream
- 1 tsp lemon juice
- 6 drops Truffle oil
- ½ tsp peppercorns
Preparation
1.
Preheat oven to 200°C convection (approximately 400°F). Cook pasta in salted boiling water until al dente, according to package directions. Drain and rinse.
2.
Chop truffle or thinly slice with a truffle slicer. Rinse dill, dry, and set aside 4 sprigs for garnish. Chop remaining dill. Brush salmon with melted butter and season with salt and pepper. Bake salmon 12-15 minutes.
3.
In a large pan, sauté pasta in butter. Stir in cream and lemon juice.
4.
Season pasta with salt, pepper and the chopped dill. Cook 2-3 minutes more, then remove from heat and drizzle pasta with truffle oil.
5.
Divide pasta among plates. Top with salmon and garnish with sliced truffles, pink pepper and dill sprigs.