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Russian-style Tagliatelle.

Salmon is a migratory fish, sharing its life between rivers and oceans. Fresh salmon can be prepared in court bouillon or baked and can be eaten hot, cold, or raw. It is often accompanied by a sauce (tartare or béarnaise). It can also be grilled when sliced. As for smoked salmon, it is best when it comes from the Atlantic (Scotland or Ireland). Salmon and olive oil are sources of "unsaturated" fats, the protective effects of which on our cardiovascular system are proven. A recipe that combines the benefits of an "Eskimo" diet with those of Mediterranean beer.

Course: Main course
Preparation time: 15 minutes
Cooking time: 20 minutes
Cost per serving: 1,89 €
Energy: 682 kcal / serving
Nutritional score:

Instructions

  • 1.   Heat 2.5 liters of salted water in a large saucepan. As soon as the water starts boiling, add the tagliatelle and cook them "al dente" for the time indicated on the packaging.
  • 2.   Cut the smoked salmon into small sticks.
  • 3.   Dip the tomato in boiling water for a few seconds, peel it, and cut it into cubes.
  • 4.   Peel and chop the shallots.
    Wash and finely chop the chives.
  • 5.   Heat the olive oil in a frying pan, add the shallots and sauté them for 2 to 3 minutes, until they become translucent.
  • 6.   Add the cream to the frying pan and, over low heat, let it reduce by one-third.
    Season with salt and pepper.
    Add the tomato cubes and bring to a boil again.
  • 7.   When the tagliatelle are cooked, drain them and pour them into the frying pan with the cream.
    Add the smoked salmon and chives, mix well.
  • 8.   Optional: add vodka at the end of the preparation.

Ingredients for servings

  • 400 g of tagliatelle
  • 100 g of smoked salmon
  • 200 g of sour cream
  • 1 tomato
  • 3 tablespoon of olive oil
  • 2 shallots
  • 1 tablespoon of chives
  • 1 salt and pepper
  • 8 cl of vodka

Questions

  • I don't quite understand step 6. What does "give back a broth" mean? Thank you for your help.
    We often see in the explanations of the recipe the term “give a broth”. This involves boiling for 2 or 3 minutes to evaporate the alcohol from the wine. If we use a strong alcohol like cognac or armagnac, we flambé it, but in the case of wine, it is a little more difficult
    Willoz le 05/02/2024
    Helpful answer

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    682 kcal
    34 %
  • Fat
    29,82 g
    43 %
  • of which saturated
    12,86 g
    64 %
  • Carbohydrates
    69,28 g
    27 %
  • of which sugar
    4,51 g
    5 %
  • Protein
    18,94 g
    38 %
  • Fibers
    3,62 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.