Tagliatelle with Saffron-Dill Sauce and Pan-Seared Salmon Cubes
Source: https://www.gefu.com/rcp_recipe/tagliatelle-with-saffron-dill-sauce-and-pan-seared-salmon-cubes
Total time:
45 Minutes
Ingredients
| 500 | g | Flour |
| 5 | Eggs | |
| 2 | EL | Water |
| 1 | TL | Salt |
| 1 | TL | Olive oil |
| 200 | ml | Cream |
| 200 | ml | Milk |
| 400 | g | Salmon fillet |
| Additional ingredients: | ||
| Salt | ||
| Pepper | ||
| Saffron | ||
| Dill | ||
| Cornstarch: | ||
| Flour |
Preparation
Sift the flour onto the work surface and create a well in the center, forming a small mound.
Crack the eggs into the well and add salt and olive oil. Using a fork, gently beat the eggs and incorporate them with the flour.
Knead the mixture by hand for about 10 minutes until the dough is smooth and elastic. Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 30 minutes.
Next, pass the dough through the Profi-Pastamaschine PASTA PERFETTA EXCELLENCE several times until you reach the desired thickness. Then, feed the pasta sheet through the cutting roller to create the tagliatelle.
Allow the tagliatelle to dry on the pasta dryer DIVERSO for about an hour. Then, cook them in plenty of salted water for approximately 2 minutes.
In a saucepan, heat the milk and add saffron, bringing it to a boil. Add cream and dill to the saucepan, season with salt, and stir. Thicken the sauce slightly with cornstarch and add the cooked tagliatelle to the sauce.
Cut the salmon into cubes, season with salt and pepper, coat them in flour, and sear them in a pan with sunflower oil on all sides.
Nutritional values per serving
| Energy | 3.718,0 kJ | |
|---|---|---|
| Calories | 888,0 kcal | |
| Protein | 43,0 g | |
| Fat | 38,0 g | |
| Carbohydrates | 93,0 g |
Organisation
Category
Recommended kitchen tools for this recipe
