SALMON TAGLIATELLE WITH CREAMY LEMON DILL SAUCE RECIPE - (4.3/5)
Provided by cookism
Number Of Ingredients 16
Steps:
- 1. To make tagliatelle, mix '00' flour and semolina together and tip them onto a working surface. Form a well in the middle and crack in the eggs. Using a fork, beat the eggs and gradually incorporate the flour from the sides of the well. When a lumpy dough starts to form, it's time to get your hands working. 2. Knead the dough by pulling it away from you and rolling it back. Repeat until the flour is absorbed. Next, using the press-fold-turn action, knead the dough till elastic and smooth. Form into a ball and cover with plastic wrap. Leave it to rest for 30 minutes. 3. Divide the rested dough into 4 sections with a scraper and keep 3 sections covered with a plastic wrap. Flatten one section with your fingers and roll the dough through the pasta machine by starting with the widest setting. Fold the dough into half and run it through the machine a few more times. Subsequently, click a setting down and run the dough through until you reach your desired thickness. Flouring the pasta sheet periodically will prevent it from getting too sticky and make it easier to handle. The dough thickness for this recipe is No. 6 on our Ampia 150. Lastly, pass the pasta sheet through the tagliatelle attachment. Flour pasta to prevent strands from sticking and cover them with a plastic wrap before cooking. To cook pasta, season water with salt (3 liters of water + 1 tbsp of salt). When the water is boiling, add in pasta and cook for 4 to 5 minutes or till al dente. 4. While the pasta is cooking, make the sauce. Heat oil in a pan and fry the salmon for 1 to 2 minutes each side till crisp on the outside and pink on the inside. Remove from pan and cut into 2cm cubes. In the same pan, add in crushed garlic and cook till aromatic. Stir in cream, chopped dill and mustard. Bring to a boil, then reduce heat to a simmer for 5 minutes. When the sauce is thickened, season with salt and black pepper to taste. Next, add in lemon juice, salmon cubes and its juices. Cook for another 1 minute and gently toss pasta in the sauce to coat. Serve with salmon roe and shaved Parmesan.
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Ruth jee
[email protected]This recipe is not worth the effort.
Azad Azad
[email protected]The sauce was too heavy for my taste.
kexx sanneh
[email protected]This dish is a bit bland. I would add some more spices next time.
Xavier Allen
[email protected]I added some chopped asparagus to the dish and it was delicious!
Okpe Richard
[email protected]This is a great recipe for a quick and easy weeknight meal.
Franciscodagama Dias
[email protected]I made this dish for my family and they loved it! It's a great dish for a special occasion.
Rakesh Avi
[email protected]I love the combination of salmon and pasta. This dish is a great way to get your omega-3s.
Md Nurullah
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The flavors are complex and delicious.
Blessing Angel
[email protected]I was a bit skeptical about the lemon-dill sauce, but it turned out to be the perfect complement to the salmon. I'll definitely be making this dish again.
Okeleke Oluchukwu
[email protected]I've made this dish several times now and it's always a winner. It's a great way to use up leftover salmon.
Abrahim Mumin
[email protected]This recipe was easy to follow and the results were amazing. The salmon was cooked perfectly and the sauce was divine.
Hassan Farooq
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the combination of flavors.
mdshahadat sorkar
[email protected]I'm not usually a fan of creamy sauces, but this one was exceptional. It was light and flavorful, and it didn't overpower the salmon.
Victor Avila
[email protected]This salmon tagliatelle was a delight to make and even better to eat! The creamy lemon-dill sauce was so flavorful and complemented the salmon and pasta perfectly.