Tagliatelle in Chili Cream Sauce with Salmon

For 2 servings:


cut salmon into smaller pieces, have them in a bowl with some salt, pepper and lemon juice, slightly mix them (salmon will become slightly ‘cooked’ from lemon juice), let them sit for 10 to 15 min

heat up a frying pan without oil, grill the salmon chunks (only on 2 opposite side) until both sides are golden

Tagliatelle noodle:

boil ca. 200g of Tagliatelle in slightly salty water, when they are cooked, quickly rinse them under cold water

Chili Cream Sause: 

cut 1 chili into thin and short slices, grate 1 small carrot and 1/3 of a zucchini, cut also some leek into thin stripes

have 1 to 1,5 dl of food cream (20% fat), 2 gloves of minced garlic and the chili into a small sauce pan, boil it with low heat, when it start to bubble, add in carrots, zucchini and most of the leek (leave some behind for decoration), pour in some milk to almost the same level as the vegetables

cook for ca 5 min, drop in a small pinch of nutmeg and add salt and pepper to taste


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