Salmon in Lemon Sauce with Pasta
- 400 grams Tagliatelle
- 400 grams Salmon (cut into strips)
- white peppers
- 20 grams butter
- 1 lemon
- 100 milliliters white wine
- 2 teaspoons finely chopped Lemon balm
- 2 lemons (juiced)
- 1 tablespoon Pastry flour
- 200 milliliters clear Broth
- 60 grams grated Parmesan
- freshly ground peppers
- 125 grams Whipped cream
Cook pasta in plenty of boiling salted water until al dente.
With a sharp knife, remove peel and pith from lemon. Cut between membranes to remove whole segments. Squeeze remaining pulp to extract juice.
Sprinkle salmon with the lemon juice extracted from the pulp and season with salt and pepper. In a pan, sauté salmon briefly in hot, melted butter. Add lemon segments and set aside.
For the lemon sauce, bring white wine and lemon balm to a boil. Simmer 2-3 minutes, then add vegetable broth. Mix lemon juice with flour and stir into the sauce. Simmer until thickened, 2-3 minutes. Stir in Parmesan, season with salt and pepper, and stir in cream.
Drain pasta and serve immediately, topped with lemon sauce and salmon slices.