Salmon Noodles with Lemon Sauce Recipe

Place a large pot of water on the stove and bring to the boil.

Place the pasta on top.

Salt the water abundantly, pasta water may taste like sea water!

Cut the dark green one from the young onions into larger strips and put it extra ready.

When the water boils, blanch the young onion strips for a minute, cool immediately under cold water and dry.

Place the blanched onion strips in an extra pan.

I used the light green from the leeks.

Bring the vegetable stock to the boil with the white wine.

Slowly pour the cream into the boiling stock.

The cream stock should continue to boil.

Mix cornstarch with a little cold water.

Add the starch water to the boiling cream stock.

The sauce will thicken as it comes to the boil.

Grate lemon and squeeze lemon.

Add the juice and lemon zest to the boiling cream sauce.

Let the sauce infuse next to the stove for 5-8 minutes.

Simmer the sauce gently flowing for 5 minutes.

Season with salt, pepper, nutmeg and cayenne pepper.

Season the sauce with finely grated lemon zest and lemon juice to taste discreetly fine with the lemon sauce.

Remove the artichokes from the glass and drain well.

Cut the artichoke hearts into fine quarters.

Heat the pan and add the vegetables with nut butter.

Add to the blanched onion strips in the pan.

Season the vegetables elegantly with a little salt, two pinches of sugar and peperoncino.

Peel the skin from the salmon fillet:

Cut horizontally along the skin with the knife.

While doing so, hold the skin, shown in the picture on the left, and keep it in tension.

I show you how to skin and prepare the salmon fillet step by step in a cooking school post.

Pour the pasta with olive oil into the salted water and cook until al dente.

Keep plates or bowls warm for serving.

Pour off the tagliatelle and drain well.

Cut the salmon into 1 cm cubes.

I have two variations of salmon preparation for you.

Poaching:

Bring the lemon sauce to the boil, remove from the heat and place the salmon cubes in the sauce.

The maximum poaching time for the salmon cubes is 2 minutes!

In the next step I will describe the frying process.

Sear salmon cubes in a pan on all sides.

Season gently with salt and pepper and set aside for serving.

Alternatively, add the salmon cubes to the boiling sauce and cook next to the stove.

Heat prepared vegetables.

Wrap the cooked pasta with a meat fork and place it in the center of the warm plates.

Bring the sauce to a boil, blending if necessary, pour over the pasta.

Arrange the artichokes and leeks on top of the pasta.

Add the salmon pieces and decorate with cress.

Serve quickly and enjoy. I wish you a good appetite!