Salmon in Lemon Sauce with Tagliatelle

Ingredients

• 400 g tagliatelle
• 400 g salmon fillet (cut into strips)
• Salt
• white pepper
• 20 g butter
• 1 lemon
• 100 ml White wine
• 2 tsp finely chopped lemon balm
• 2 lemons (juice)
• 1 tbsp flour
• 200 ml clear broth
• 60 g grated Parmesan cheese
• Salt
• pepper (from grinder)
• 125 g whipping cream

Instructions

1. 1.

   Cook the noodles in plenty of boiling salted water until al dente.

2. 2.

   Peel the lemon thoroughly with a sharp knife, removing all white membranes and filleting along the membranes. Squeeze the remaining lemon by hand to collect the juice.

3. 3.

   Season the salmon strips with the collected lemon juice, salt, and pepper, then quickly sauté them in hot butter; add the lemon fillets and set aside.

4. 4.

   For the lemon sauce bring white wine with lemon balm to a boil and let simmer for 2–3 minutes. Stir the lemon juice with flour, whisk into the sauce, let it thicken for another 2–3 minutes, then stir in parmesan, season with salt and pepper, and pour in the cream.

5. 5.

   Drain the noodles and plate them with the lemon sauce and salmon strips; serve immediately.