Jumping fish

Wild salmon tagliatelle

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  • 2 persons
  • cooking time: 30 min
  • difficulty

Ingredients

  • 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
  • 6 sprigs tarragon, chopped
  • salt and pepper

How to prepare

Bart is at Cohoe Beach, Cook Inlet in Alaska where his 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.

Preparation

  • 1 Cook the pasta in boiling water with salt. How long it has to cook depends on the pasta, check the packaging.
  • 2 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.
  • 3 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!

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