I’m at Cohoe Beach, Cook Inlet in Alaska where my mate Brian just caught a beautiful sockeye salmon. Here the greatest red Alaska salmon is caught, one by one in set nets. A responsible way of fishing without by-catch. The typical beautiful colour of the salmon is this red because it’s diet consists for a big part of shrimps.
Cook the pasta in boiling water with salt. How long it has to cook depends on the pasta, check the packaging.
Take the frying pan and heat the butter. Add the mushrooms and fry them until brown. Now add the salmon and fry along for a minute.
Add the caper and deglaze with lemon juice. Let this simmer for 3 minutes. Then add the cream and let it boil down for 2 minutes.
When the pasta is al dente drain it and then add directly to the sauce. Now add the tarragon and season with salt and pepper. Serve directly. Enjoy!
- 300 gr salmon fillet, cut in cubes of 2 cm or use FISH TALES’ smoked salmon
- 200 gr tagliatelle, dried
- 50 gr butter
- 100 gr mushrooms
- 2 tbsp capers
- 1/2 lemon
- 2 dl cream
- 1 tbsp tarragon, sliced
- salt and pepper