Ingredients
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2 Salmon fillets (250 g each) from one of the Blue Island Fish Markets
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1 tablespoon olive oil
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2 tablespoons onion, finely chopped
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1/2 cup dry white wine
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50gr. cold butter
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1 tablespoon dill
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1 tablespoon basil leaves
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1 tablespoon parsley, finely chopped
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Juice of a lemon
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Salt
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Pepper
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For the vegetable tagliatelle:
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2 Carrots
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2 Courgettes
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2 Florina peppers
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30gr. butter
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1 Juice of a lemon
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Paprica
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Salt
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Pepper
Instructions
Sautéed Salmon
Heat the olive oil in a shallow pan and season the salmon with salt and pepper. Add the fillets and cook for about 3 minutes with the skin facing up. Turn the fillets over and cook for another 3-4 minutes until the skin is golden brown. Remove from pan and place on a platter.
Add the onion to the pan and sauté for 2-3 minutes without it getting darker in colour, add the wine and let it evaporate by ⅓ of its volume. Add the cold butter in small pieces, stirring constantly. Add the parsley, dill and basil. Finally, add the lemon juice.
Pour the sauce over the fish fillets.
Vegetable Tagliatelle
Wash the courgettes and carrots. Cut the peppers into thin sticks, and the courgettes and carrots lengthwise into very thin slices, almost like peel. Use the big side of the grater, or the kitchen tool for cutting a vegetable into thin, almost transparent slices.
Then cut the slices lengthwise into narrow strips, as wide as pasta tagliatelle.
Heat the butter in a shallow pan. Add the vegetables and season with salt and pepper. Leave for a few minutes, until they just start to soften. Douse with the lemon juiceand add the paprika.
Serve with a layer of vegetable tagliatelle and then spread the salmon carefully on top with a spatula. Drizzle with any sauce left on the platter.
Bon appétit!
