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Tagliatelle with spicy salmon sauce
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 411
  • Fat about 15g
  • Carbohydrates about 50g
  • Protein about 18g
This is needed
This is needed for 4 people
Sauce
  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • 0.75 tbsp tomato puree
  • 2 tsp medium-hot curry powder
  • 2 tsp hot paprika
  • 1.5 dl white wine
  • 1 dl fish bouillon
  • 1 dl single cream for sauces
  • to taste salt
Pasta & salmon
  • 1 organic orange, zest thinly peeled, cut into extremely fine strips
  • 250 g noodles (e.g. Tagliatelle)
  • 0.5 bunch flat-leaf parsley, roughly chopped
  • salted water, boiling
  • 300 g smoked salmon in slices (organic), cut into pieces
Crumble
  • 0.5 tbsp butter
  • 0.5 red chilli pepper, deseeded, finely chopped
  • 2 tbsp breadcrumbs
  • 2 pinches salt
Tools
  • For a baking tray approx. 25 x 42 cm, lined with baking paper
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And that's how it's done
And that's how it's done
Sauce
Heat the oil. Sauté the shallots. Briefly add the tomato puree with all the ingredients up to and including paprika. Add the wine and boil it down to half. Add the stock, bring to the boil, reduce the heat. Simmer the sauce over a medium heat for approx. 2 mins. Pour in the cream, bring to the boil, season with salt.
Pasta & salmon
Briefly blanch the orange strips in boiling salted water. Remove, drain and set aside. Cook the pasta in boiling water until al dente, drain. Carefully combine the pasta with the sauce, the parsley and the salmon and gently heat through.
Crumble
Heat the butter, toast the breadcrumbs over a medium heat until pale brown. Add the chilli, season with salt.