Tagliatelle with Salmon in Watercress Sauce

Ingredients

• 300 g salmon fillet (skinless)
• 2 small bundles of watercress
• 400 g tagliatelle
• 1 Shallot
• 2 tbsp olive oil
• salt, pepper
• a splash of lemon juice
• a dash of white wine
• 100 ml vegetable broth and 100 ml heavy cream each
• 1 tbsp butter

Instructions

1. 1.

   Rinse the salmon fillet briefly, pat dry, and cut into 3 cm cubes. Rinse the watercress, shake dry, and pluck the leaves.

2. 2.

   Cook the pasta in salted water according to package directions until al dente. Peel and finely dice the shallot. Heat olive oil in a pan, sauté the shallot. Add the salmon cubes, season with salt, pepper, and lemon juice. Deglaze with white wine, then add broth and cream. Cover and simmer for about 5 minutes.

3. 3.

   Afterward, strain the sauce, combine it with watercress and butter in a blender and blend until smooth. Drain the pasta, let it drain, and serve with the sauce and salmon cubes.