Cooking time: 20 min.
What you need (4 servings)
tagliatelle – 400 g
salmon filet – 200-300g
Large leek stalk (white and light green parts) – 1 pc.
garlic – 2 cloves
butter – 60 g
20-22% cream – 300 ml
Capelin, cod or halibut caviar to serve
Salt, freshly ground black pepper – to taste
How to prepare:
Step 1: Prepare the pasta. Pour 2 to 3 liters of drinking water into a large pot, salt and bring to the boil. Add the tagliatelle and cook in accordance with the instructions on the pack, stirring occasionally.
Step 2 While the pasta is cooking, make the sauce. Wash and dry the salmon filets. Cut into cubes (2.5-3cm) and place in a large bowl. Salt and pepper the fish to taste.
Step 3 Wash the leeks and cut into thin rings. Put them in a colander or sieve and rinse away any sand under running water. Peel the garlic cloves and chop finely.
Step 4 Melt the butter in a large deep frying pan. Put the leeks and garlic. Brown over a medium heat, stirring frequently. Make sure that the vegetables don’t burn.
Step 5 Add cream to the sauce, bring to the boil. Add the salmon slices and cook over a medium heat for 5 minutes.
Step 6 Toss the finished tagliatelle in a colander and then immediately distribute on warmed plates. Spread the cream sauce with the fish on top of the pasta. Season with pepper. Garnish with the caviar and serve.