Pasta dishes are just always delicious!
Gently rinse the salmon, dry with paper towels, season with salt, season with pepper and sprinkle with juice of one lemon. Now briefly pull. Heat the butter in a frying pan and fry the salmon on both sides until golden brown. Now remove the salmon slices and keep warm. Finely dice the shallot and sauté in the frying pan, stirring until soft. Add a little butter if necessary. Extinguish with wine, add whipping cream, bring to a boil and season.
Thicken with cornstarch if desired. Rinse the tarragon, pluck the leaves and add chopped to the sauce. Serve the warm salmon with spinach noodles, pour the sauce and bring to the table on the spot.
Related Recipes:
Tomato PastaFor the tomato pasta, finely dice the onion. Squeeze the garlic, dice the tomatoes and mozzarella and roughly...
Pasta Casserole with ChickenA great pasta dish for any occasion: Make a pasta dough with flour, eggs and salt. Cut narrow ribbon noodles...
Duck Stuffed with Porcini Mushrooms in Orange SauceHave fun preparing this mushroom dish! Duck briefly rinse and dry with paper towels. Cut the ribs into fine...
Stuffed Deer Roulade with Glazed Chestnuts – SaarlandPasta dishes are always a good idea! Cut roasted vegetables and lemon into 1 cm cubes. Fry the finely chopped...
Pink Roasted Young Bull with Mashed Potatoes and Mint Leaf SpinachFor the pink roasted young bull with “Maille au Miel” BBQ sauce on hazelnut mashed potatoes and...
Vodka NoodlesPasta dishes are always a good idea! Make the papardelle al dente. In a large teflon pan, fry the bacon cubes...
Braised Thuringian Pork RouladePeel the potatoes and soften in salted water. Preheat the oven to 180 °C (convection oven 160 °C / gas mark...
Steamed SpinachSort out the spinach, rinse thoroughly and heat dripping wet on 3 or automatic heat 9-12 and fall together...
Baked Apple with Calf Liver MousseFor the veal liver mousse, finely dice the shallots. Dry the calf’s liver and cut into 3-4 cm pieces...
Buckwheat Blini with Crab Salad – Rainer StrobelLet the yeast dissolve in lukewarm milk. Separate the eggs and whisk the egg whites until stiff. Mix both...