Tagliatelle with Salmon and Watercress
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
575
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 575 kcal | (27 %) | ||
| Protein | 27.6 g | (28 %) | ||
| Fat | 20.3 g | (18 %) | ||
| Carbohydrates | 70 g | (47 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Salmon (without skin)
- 2 small bunches Watercress
- 400 grams Tagliatelle
- 1 shallot
- 2 Tbsps olive oil
- Salt and peppers
- 1 splash lemon juice
- 1 splash white wine
- 100 ml vegetable stock and Whipped cream
- 1 Tbsp butter
Preparation steps
1.
Rinse the salmon briefly, pat dry and cut into 3 cm (approximately 1 inch) cubes. Rinse watercress, shake dry and pluck off the leaves.
2.
Cook tagliatelle in salted water according to the package instructions until al dente. Peel shallots and chop finely. In a pan, heat olive oil. Add shallots and sauté briefly. Add the salmon cubes and season with salt, pepper and lemon juice. Pour in wine, broth and cream. Cover and simmer for about 5 minutes.
3.
Strain the sauce. Add liquid to a blender, add the watercress and butter and puree. Drain the tagliatelle and toss with the sauce and the salmon.
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