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🍽️ Salmon with creamy cucumber sauce and tagliatelle

923 kcal · 30 min · 4 servings

Ingredients

• 750 g cucumber
• 2 shallots
• 2 tbsp butter
• 1 tbsp flour
• 150 ml instant vegetable broth
• 200 ml whipping cream
• 150 g yogurt
• salt, pepper from the mill
• 2 tsp medium-hot mustard
• 1 tbsp dry sherry
• 400 g tagliatelle
• 3 tarragon sprigs
• 3 tbsp oil
• 4 salmon fillets (160g each)
• 1 lime

Instructions

1. 1. Wash the cucumbers thoroughly.
2. 2. Peel the cucumbers completely.
3. 3. Cut the cucumbers in half lengthwise.
4. 4. Remove the hard core from the cucumber halves.
5. 5. Slice the cucumber halves into half-centimeter thick rounds.
6. 6. Peel the shallots.
7. 7. Dice the shallots finely.
8. 8. Heat the butter in a large pan.
9. 9. Sauté the cucumber slices in the hot butter.
10. 10. Remove the sautéed cucumber slices from the pan and set them aside.
11. 11. Add the diced shallots to the same pan.
12. 12. Dust the shallots with the flour.
13. 13. Deglaze the mixture with the broth.
14. 14. Stir the cream into the sauce.
15. 15. Stir the yogurt into the sauce.
16. 16. Bring the sauce to a boil.
17. 17. Let the sauce simmer on low heat.
18. 18. Stir the mustard into the sauce.
19. 19. Stir the sherry into the sauce.
20. 20. Add the prepared cucumber slices back into the sauce.
21. 21. Keep the sauce with the cucumbers warm.
22. 22. Bring a pot of salted water to a boil.
23. 23. Cook the tagliatelle in the boiling salted water until al dente.
24. 24. Drain the tagliatelle well.
25. 25. Wash the tarragon leaves.
26. 26. Pluck the leaves from the stems.
27. 27. Chop the tarragon leaves finely.
28. 28. Heat the oil in a separate pan.
29. 29. Fry the salmon fillets on medium heat for 2 to 3 minutes on each side.
30. 30. Season the salmon with salt and pepper.
31. 31. Squeeze the lime.
32. 32. Drizzle the lime juice over the salmon steaks.
33. 33. Stir the chopped tarragon leaves into the cucumber mixture.
34. 34. Plate the salmon.
35. 35. Add the cucumber mixture to the salmon.
36. 36. Add the tagliatelle.
37. 37. Serve the dish immediately.

Nutrition per serving

• kcal: 923
• Protein: 42 g · Fett/Fat: 47 g · Carbs: 81 g