Tagliolini with salmon and champagne sauce with rocket

rezept tagliolini an lachs champagner sauce mit rucola - SWISS LACHS Alpiner Lachs

Whether for a romantic dinner for two or for a holiday menu. If the menu needs to be a little more sophisticated, salmon with champagne sauce is just the thing. Find out how to prepare this exquisite dish here:

Ingredients for 4 medium portions

  • 10 g butter
  • 1 medium onion, in wafer-thin strips
  • ½ clove of garlic, pressed
  • 2 tbsp flour
  • 3.5 dl champagne
  • 2 dl vegetable stock
  • 120 g natural cream cheese
  • ½ tsp salt
  • Black pepper from the mill
  • ¼ tsp paprika powder
  • A little cayenne pepper
  • 2 stalks of fresh, chopped dill, plus more for garnish
  • 300 g salmon fillet, skinless, roughly chopped
  • 350 g tagliolini or thin noodles
  • 2 handfuls of rocket leaves
  • A little good olive oil


1. fry the onions slowly in the butter until translucent. Add the crushed garlic and flour and continue to sauté for 1 minute.

2. deglaze with champagne, simmer for about 5 minutes, then add bouillon, cream cheese, salt, pepper, paprika powder, cayenne pepper and dill and simmer until the desired consistency is reached (approx. 10-15 minutes).

3. add the salmon pieces and simmer for 3 minutes with the lid on. Depending on your preference, chop the salmon further with a ladle or leave it in coarse pieces.

4. At the same time, cook the tagliolini in salted water until al dente, reserving a little of the pasta water at the end; this can be used to thin the sauce slightly if desired.

5. return the drained pasta to the pan, stir in a generous ladleful of sauce to prevent the tagliolini from sticking. Arrange the pasta on plates, drizzle with a little olive oil, pour over more sauce, sprinkle with a little dill and top with a little rocket. Everyone mixes the raw rocket into the pasta themselves.


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