Tagliatelle with fresh salmon Ingredients: Veggie version - nutmeg - 35 cl of - crème fraîche - salt - 1 knob of - butter - pepper - 500 g of - fresh tagliatelle - (preferably) 1 fillet of - fresh salmon - (or frozen) cut into cubes, grated parmesan.
Utensils：
- 1 saucepan- pots and pans 1 frying pan- sauté pans 1 Top 5 of the best colanders- €16.90 1 gratin dish- oven dishes 1 kitchen scale- scales 1 dish-
Total time: 25 min Preparation: 15 min Rest:- Cooking: 10 min
Phase 1
Cook the pasta in boiling salted water according to the time indicated on the package.
Phase 2
Meanwhile, melt the butter in a saucepan and add the cream.
Phase 3
When the cream is very hot, immerse the diced salmon in it, they should cook in the heat of the cream.
Phase 4
When they are cooked (they should come apart), add salt, pepper and ground nutmeg.
Phase 5
Drain the pasta, place it in a large round dish and top with the salmon cream.
Phase 6
Serve with parmesan.
Utensils：
- 1 saucepan- pots and pans 1 frying pan- sauté pans 1 Top 5 of the best colanders- €16.90 1 gratin dish- oven dishes 1 kitchen scale- scales 1 dish-
Total time: 25 min Preparation: 15 min Rest:- Cooking: 10 min
Phase 1
Cook the pasta in boiling salted water according to the time indicated on the package.
Phase 2
Meanwhile, melt the butter in a saucepan and add the cream.
Phase 3
When the cream is very hot, immerse the diced salmon in it, they should cook in the heat of the cream.
Phase 4
When they are cooked (they should come apart), add salt, pepper and ground nutmeg.
Phase 5
Drain the pasta, place it in a large round dish and top with the salmon cream.
Phase 6
Serve with parmesan.