Salmon Fillet with Pasta and Lemon

Ingredients

• 350 g Tagliatelle
• Salt
• 1 small truffle (fresh or jarred)
• 4 sprigs dill
• 4 salmon steaks (≈160 g each)
• 15 g liquid butter
• pepper (ground)
• 20 g butter
• 150 ml whipping cream
• 1 tsp lemon juice
• 6 drops truffle oil
• 0.5 tsp pink pepper

Instructions

1. 1.

   Preheat the oven to 200°C fan-forced. Cook the pasta according to package instructions in boiling salted water until al dente, drain and set aside.

2. 2.

   Chop or shave the truffle into very thin slices. Wash, dry, and chop the dill, setting aside four sprigs for garnish. Brush the salmon with liquid butter and season with salt and pepper. Bake in the preheated oven for 12–15 minutes.

3. 3.

   Sauté the pasta in a large pan with butter, then add the cream and lemon juice.

4. 4.

   Season with salt, pepper, and chopped dill. Cook for 2–3 minutes, remove from heat, and drizzle truffle oil over the noodles.

5. 5.

   Plate the noodles, place the salmon on top, garnish with truffle slices and pink pepper, and crown with remaining dill.