Tagliolini with salmon and champagne sauce with rocket

Ingredients for 4 medium portions

• 10 g butter
• 1 medium onion, in wafer-thin strips
• ½ clove of garlic, pressed
• 2 tbsp flour
• 3.5 dl champagne
• 2 dl vegetable stock
• 120 g natural cream cheese
• ½ tsp salt
• Black pepper from the mill
• ¼ tsp paprika powder
• A little cayenne pepper
• 2 stalks of fresh, chopped dill, plus more for garnish
• 300 g salmon fillet, skinless, roughly chopped
• 350 g tagliolini or thin noodles
• 2 handfuls of rocket leaves
• A little good olive oil

Preparation

1. fry the onions slowly in the butter until translucent. Add the crushed garlic and flour and continue to sauté for 1 minute.

2. deglaze with champagne, simmer for about 5 minutes, then add bouillon, cream cheese, salt, pepper, paprika powder, cayenne pepper and dill and simmer until the desired consistency is reached (approx. 10-15 minutes).

3. add the salmon pieces and simmer for 3 minutes with the lid on. Depending on your preference, chop the salmon further with a ladle or leave it in coarse pieces.

4. At the same time, cook the tagliolini in salted water until al dente, reserving a little of the pasta water at the end; this can be used to thin the sauce slightly if desired.

5. return the drained pasta to the pan, stir in a generous ladleful of sauce to prevent the tagliolini from sticking. Arrange the pasta on plates, drizzle with a little olive oil, pour over more sauce, sprinkle with a little dill and top with a little rocket. Everyone mixes the raw rocket into the pasta themselves.

Source: denner.ch