Tagliatelli with salmon

The dish is prepared in 10 minutes, but it turns out very appetizing and tasty, very suitable for a romantic evening with candles and snow-white wine. Judge for yourself.

Ingredients for Tagliatelli with Salmon:

Pasta / Pasta (tagliatelli) – 5 pcs.
Salmon (lightly salted) - 200 g
Lemon zest - 1 l
Cream (fat) - 300 g
Dark pepper - 1 tsp.

Production time: 10 minutes

Number of servings: 2

Nutritional and energy value:

Ready meals
kcal 5244.7 kcal	proteins 187.1 g	fat 157.6 g	carbohydrates 729.5 g
Portions
kcal 2622.4 kcal	proteins 93.6 g	fat 78.8 g	carbohydrates 364.8 g
100 g dish
kcal 158.5 kcal	proteins 5.7 g	fat 4.8 g	carbohydrates 22 g

Recipe for Tagliatelli with salmon:

Cut the fish into thick slices, while it simmers in cream, it will break anyway

Rub the lemon zest into the frying pan, put it on low heat and wait until you smell the lemon.

Meanwhile, cook the pasta, I add a spoonful of olive oil and sea salt

When you smell the lemon, pour cream into the pan and add the fish

After 5 minutes, place the cooked pasta in the pan and simmer for 10 minutes.

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January 7, 2012 irchik-m #

January 7, 2012 Andrewww # (recipe creator)

November 14, 2011 at 744nt #

October 11, 2011 Lakbi #

October 11, 2011 Andrewww # (recipe creator)

October 10, 2011 Anyan #

October 11, 2011 Andrewww # (recipe creator)

October 10, 2011 Navigator #

October 10, 2011 LyudmilaYu #

October 11, 2011 Andrewww # (recipe creator)

109 months ago Oxana_71 #

October 10, 2011 Miss #

October 17, 2011 GreenTea #

October 29, 2011 Andrewww # (recipe creator)

November 2, 2011 GreenTea #

One can only guess why you are so angry

After 5 minutes, place the cooked pasta in the pan and simmer for 10 minutes.

109 months back seamstress #

109 months ago Andrewww # (recipe creator)

October 11, 2011 seamstress #

109 months ago trainee #

109 months ago Andrewww # (recipe creator)

Tagliatelle with salmon

Mediterranean Kitchen. There is so much in this phrase! Here for you is the splash of the gentle sea and Neapolitan songs. A warm Barcelona evening and the noise of the Marseille port. Even the idea of the Mediterranean coast evokes thoughts of travel, carefreeness, bright sunshine and delicious food. And not just tasty, but also very healthy and useful! Agree, there is no such narrow combination of ingredients in any cuisine in the world. Neither in the abundant Russian, nor in the hot Caucasian, nor in the restrained Japanese, nor, especially, in the fiery Oriental, will you find such a sophisticated approach to the pleasure of food as an action, which is in the Italian, Spanish or French traditions.

Oh, at the moment I’ll burst into tears and go to extreme means to book a ticket to sunny Palermo or cheerful Rimini.

Now, on this last Friday in September, we will create a piece of the sun. Meet tagliatelle with salmon:

Tagliatelle
Salmon
Dorway Blue cheese
Parmesan cheese
Cream 20%
Olive oil
Herbs of Italian cuisine

Tagliatelle. In our opinion, flat pasta))). I strongly recommend purchasing tagliatelle specifically, as they are made according to a special recipe. These are essentially long egg noodles. Here's what Wiki tells us:

Tagliatelle (Italian tagliatelle, from the verb tagliare (tagliare) - to cut), also incorrectly tagliatelle - a type of noodles, a traditional Italian pasta from the Emilia-Romagna region. So, tagliatelle is the usual pasta of Bologna, one might say “the face of the town”, specifically it, and not spaghetti, as almost everyone incorrectly believes, is served with Bolognese sauce (Italian: tagliatelle alla bolognese). One of the varieties of tagliatelle is pizzoccheri. According to legend, tagliatelle was invented in 1487 during the Renaissance. Lucrezia Borgia's blond, curly hair inspired the romantic and quality chef to create Tagliatelle, which he prepared in honor of her marriage to Alfonso I d'Este. The dish was called Tagliolini di pasta e sugo, alla maniera di Zafiran (tagliolini made from dough with sauce according to Zafiran's recipe) and was served on silver platters. With age, tagliatelle became popular among the poorest segments of the population.

And you say pasta. This is not bullshit for you!

We will also need salmon, Dorway Blue cheese (which has blue mold), cream (the fattier the better), Parmesan cheese (to make it completely authentic, since both Tagliatelle and Parmigiano Reggiano come from the same region of Italy - Emilia Romagna), salt and the “Italian Herbs” set, which includes oregano, garlic, basil, savory and onion.

First, cut the salmon into small cubes (one and a half to two centimeters, no more), pour boiling water over it and leave it like this for five to seven minutes:

At this time, put a pan of water on the stove, add a little olive oil and salt:

While the water is boiling, pour the cream into a saucepan and place it over medium heat. Here you need to be very careful - under no circumstances should you bring the cream to a boil. They should “languish” at a temperature of no more than 70-80 degrees:

Finely chop Dorway Blue:

And pour it into the cream. The more cheese you add, the thicker and richer the sauce will taste. But don’t overdo it - the sauce with its pronounced, specific taste of blue mold is also a seasoning! In general, try it.

From experience I can say that the chopped amount of cheese in the previous photo is just enough for this volume of cream:

We also add a little herbs there:

Everything is mixed and rubbed quite vigorously so that the cheese dissolves in the cream and the sauce acquires the thickness of medium-thick sour cream:

Drain the water from the salmon.

. and add the fish to the sauce:

Mix and taste. If you need salt, add salt. Turn off the heat, cover the sauce with a lid and set aside:

Meanwhile, the water for the pasta is boiling. We throw our tagliatelle there:

And we cook them, as the Italians say, until “al dente”, in other words, “by the tooth.” This means that the pasta must be slightly undercooked, with a “hardness”.

Place the tagliatelle on a plate, pour the sauce on top and sprinkle with grated Parmesan:

Of course, pour a glass of Italian dry and Buon appetito!

Tagliatelli with salmon

The dish is prepared in 10 minutes, but it turns out very appetizing and tasty, very suitable for a romantic evening with candles and snow-white wine. Judge for yourself.

Ingredients for Tagliatelli with Salmon:

Pasta / Pasta (tagliatelli) – 5 pcs.
Salmon (lightly salted) - 200 g
Lemon zest - 1 l
Cream (fat) - 300 g
Dark pepper - 1 tsp.

Production time: 10 minutes

Number of servings: 2

Nutritional and energy value:

Ready meals
kcal 5244.7 kcal	proteins 187.1 g	fat 157.6 g	carbohydrates 729.5 g
Portions
kcal 2622.4 kcal	proteins 93.6 g	fat 78.8 g	carbohydrates 364.8 g
100 g dish
kcal 158.5 kcal	proteins 5.7 g	fat 4.8 g	carbohydrates 22 g

Recipe for Tagliatelli with salmon:

Cut the fish into thick slices, while it simmers in cream, it will break anyway

Rub the lemon zest into the frying pan, put it on low heat and wait until you smell the lemon.

Meanwhile, cook the pasta, I add a spoonful of olive oil and sea salt

When you smell the lemon, pour cream into the pan and add the fish

After 5 minutes, place the cooked pasta in the pan and simmer for 10 minutes.

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

Do you like our recipes?

BB code for insertion:
BB code is used on forums

HTML embed code:
HTML code is used in blogs, for example LiveJournal

How will it look?

Similar Recipes

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5
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85
203
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24
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Try cooking together

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Comments and reviews

All
Prescription questions
Reviews

January 7, 2012 irchik-m #

January 7, 2012 Andrewww # (recipe creator)

November 14, 2011 at 744nt #

October 11, 2011 Lakbi #

October 11, 2011 Andrewww # (recipe creator)

October 10, 2011 Anyan #

October 11, 2011 Andrewww # (recipe creator)

October 10, 2011 Navigator #

October 10, 2011 LyudmilaYu #

October 11, 2011 Andrewww # (recipe creator)

109 months ago Oxana_71 #

October 10, 2011 Miss #

October 17, 2011 GreenTea #

October 29, 2011 Andrewww # (recipe creator)

November 2, 2011 GreenTea #

One can only guess why you are so angry

After 5 minutes, place the cooked pasta in the pan and simmer for 10 minutes.

109 months back seamstress #

109 months ago Andrewww # (recipe creator)

October 11, 2011 seamstress #

109 months ago trainee #

109 months ago Andrewww # (recipe creator)

MY | SOUP

With salmon in cream sauce
Dark pasta in creamy wine sauce
With lightly salted salmon in lemon cream sauce

The combination of fish and pasta may cause bewilderment for a Russian person, but Italians have become accustomed to it since their youth. The seas washing the country provide local residents with a large amount of fish and seafood, which are used to make first and second courses, salads and delicacies.

In Italy, pasta is prepared with almost any kind of fish, the main thing is that it is not bony. Particularly loved by Italians and guests of the country is pasta with reddish fish, which can be tasted in any local restaurant. And if home menu recipes do not differ in variety, then it is worth taking note of several recipes for a popular dish. Gastronomic and aesthetic pleasure from the meal is guaranteed for you!

With salmon in cream sauce

It is striking that in any region of Italy, local residents prefer a certain type of fish and the sauce with which it is served. If in the south of the country (Naples, Sicily) sea bass, sea bream or red mullet in tandem with tomatoes, olives, peppers and onions are in great demand, then in the northern part (in the districts of Milan) pasta is prepared mostly with salmon, supplemented with creamy sauce.

Spaghetti – 400 g;
Salmon fillet – 300 g;
Cream – 150 ml;
Garlic – 2 cloves;
Fresh greens – 50 g;
Salt and ground pepper - to taste.

Making pasta with creamy sauce and reddish fish at home is quite simple. This is a tasty and healthy dinner for the whole family, because pasta made from hard wheat is complex carbohydrates and has a low glycemic index. And reddish fish is a valuable source of Omega-3 fatty acids, protein and vitamins A, B, D, E, PP.

Cook the spaghetti according to the instructions on the package.
Fry the chopped garlic in olive oil and remove it from the pan.
Place salmon cut into medium-sized cubes in fragrant garlic oil and fry until cooked.
Pour cream over the fish, salt and pepper. Cook the sauce over low heat for 10-15 minutes. A few minutes before the end of cooking, add finely chopped greens.
Place the spaghetti on plates and pour over the sauce.

Eating pasta with reddish fish in a creamy sauce is definitely hot. A cooled dish will not allow you to fully enjoy its great taste and smell. Taking into account that salmon meat is quite dry, creamy sauce “rescues” the situation. Thanks to him, any piece practically melts in your mouth.

Dark pasta in creamy wine sauce

Wine sauces are very popular in European cuisine. For their production, not only sweet or dry wines are used, but also champagne or port. The final taste of the sauce depends on the choice of drink. As for fish dishes, a unique creamy wine sauce will be the best addition to them.

Ingredients for the sauce:

Snow white wine – 100 ml;
Cream – 250 ml;
Onion / ½ piece;
Mustard – 1 tsp;
Butter – 30 g;
Nutmeg / ½ tsp;
Salt - to taste;
Dark and snow-white pepper - to taste;
Rosemary – 1 sprig.

Boil the pasta according to the instructions on the package, but a minute less.
Cut the salmon fillet into small cubes and fry in hot olive oil until cooked.
Peel the onion and chop finely.
Melt the butter in a small saucepan and sauté the onion in it for 2 minutes.
Pour in the wine, stir, reduce the heat and wait for the mixture to reduce by half.
Now it’s the turn of the cream - pour it into the saucepan, add salt and pepper to the sauce, add mustard, chopped rosemary, mix and place pieces of fish in the sauce.
Simmer the contents of the saucepan for 5 minutes, without bringing to a boil.
Place the pasta on a plate and top with pieces of fish in creamy sauce.

You can decorate the finished dish with sun-dried tomatoes and fresh basil leaves. The taste and appearance of dark pasta with salmon in creamy sauce is beyond praise!

With lightly salted salmon in lemon cream sauce

A recipe for pasta with salted reddish fish will make you look at the usual dish in a different way. The citrus notes make the lemon butter sauce so exciting. Well, in general, the contrast of pasta with lightly salted salmon and a thick sauce that practically envelops the ingredients is simply delicious!

Paste – 400 g;
Lightly salted salmon – 250 g;
Cream – 250 ml;
Lemon juice – 60 ml;
Onion – 1 piece;
Olive oil – 2-3 tablespoons;
Butter – 50 g;
Provençal herbs – 1 and ½ tsp.

To make this pasta with lightly salted reddish fish, it is better to use wide types of pasta, such as tagliatelle or fettuccine. Flat strips of egg noodles with a rough structure absorb thick sauce faster and better and “hold” its smell longer.

Boil the pasta according to the directions on the package.
Finely chop the onion and fry it in olive oil until golden brown.
Add butter, cream and lemon juice, simmer the contents of the saucepan over low heat for about 5 minutes.
Place pieces of lightly salted salmon into the sauce and sprinkle with seasoning.
Drain the pasta, mix with the sauce and leave for 5 minutes with the lid closed.

This is how, in almost 15 minutes, you can prepare an original and unusually tasty dish that will amuse all fans of Mediterranean cuisine. You can vary the taste of the unusual creamy lemon sauce by adding reddish caviar to it. This variation of the recipe is quite often found on the menu of local establishments. Naturally, it’s difficult to call pasta with reddish fish and caviar economical, but due to the bursting eggs, the sauce acquires an unusual texture and a pleasant salty taste.