Pan‑fried Salmon Fillet with Tagliatelle

Ingredients

• 1 large vegetable onion
• 1 Garlic clove
• 350 g Tagliatelle
• 800 g salmon fillet
• 1 tsp flour
• 2 tbsp clarified butter
• 50 ml Vegetable broth
• 2 tbsp white wine
• 1 tbsp chopped sage
• 2 tbsp chives
• Salt
• Pepper

Instructions

1. 1.

   Peel the onion, slice into thin strips. Peel the garlic and finely chop it. Cook the pasta according to package instructions in plenty of salted water until al dente.

2. 2.

   Dust the salmon with flour and slowly fry it in hot clarified butter on both sides for about 3‑4 minutes each side; the center should remain slightly translucent. Remove the fish from the pan and sauté the onions in the remaining fat until translucent, then add sage, broth, and wine to simmer.

3. 3.

   Drain the pasta and mix into the sauce. Plate the dish, distribute salmon pieces over the pasta, and sprinkle with chives before serving.