Tarragon salmon with fettuccine

  • Difficulty: easy
  • Time: 5 minutes
  • Servings: 1 People
  • Calories: na

salmon pave Egg pasta, in this case fettuccine, can be considered a side dish to fish (but also meat) dishes. This recipe proposes, according to the French custom, to accompany salmon cooked with tarragon with buttered fettuccine. It may seem strange to you but it is good, even if unusual, and then it is advisable in cases of yeast intolerance, since the pasta side dish allows you to avoid bread.

Ingrediants

  • 4 salmon steaks
  • 20 cl. of fresh cream
  • a handful of fresh tarragon leaves, or dried tarragon
  • 1 shallot
  • 10 cl. of dry white wine
  • 30 cl. of fish broth, also prepared with cube or granules
  • Salt and Pepper To Taste
  • butter to taste
  • 400 g. of fresh egg noodles

Preparation

Chop the shallot. Brown the salmon steaks in a pan with a little butter. Remove the salmon steaks from the pan, bring the shallot to the same pan, add the white wine, the tarragon, the fresh cream, and the fish broth. Let it reduce for about 2 minutes. Add salt and pepper, put the salmon steaks back in and cook for 5 minutes.

Meanwhile, boil the pasta, drain it and season with a little butter. Serve the salmon steaks, covered in the sauce, accompanied by the fettuccine.