Pasta with Salmon

Ingredients

• 350 g band pasta
• Salt
• 1 Shallot
• 4 tbsp butter
• 2 tbsp flour
• 100 ml dry white wine
• 100 ml fish stock
• 100 ml heavy cream
• 4 salmon fillets (≈160 g each)
• Pepper
• 2 tbsp Vegetable oil
• 2 tbsp fresh chopped tarragon
• dandelion flower for garnish

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   While the pasta cooks, peel and finely dice the shallot. In 2 tbsp hot butter sauté until translucent. Sprinkle 1 tbsp flour, stir, then deglaze with wine. Add fish stock, bring to a boil, then stir in cream. Let simmer gently for about 5 minutes until slightly thickened.

3. 3.

   Rinse the salmon fillets, pat dry, season with salt and pepper, then coat lightly in remaining flour. In a hot pan with oil, brown each side for 2-3 minutes until golden.

4. 4.

   Add tarragon to the sauce and adjust seasoning.

5. 5.

   Toss the drained pasta briefly in the remaining hot butter in a pan, plate it, top with salmon and sauce, and garnish with dandelion flowers before serving.