Salmon fillets with Alfredo sauce and fettuccine
Based on my mother’s recipe
Ingredients for 4 people:
400-500 g of fresh fettuccine, tagliatelle or spaghetti
10-20 g butter
2 spring onions
1 tomato
200 ml milk cream, 15% fat
2-3 tablespoons of grated parmesan cheese
2 tablespoons of minced fresh dill
Salt and pepper
4 salmon fillets
Salt and pepper
2 tablespoons mustard
Juice of ½ lemon
2-3 tablespoons of olive oil
2 tablespoons of minced fresh dill
Preparation:
It is best to start with the fish. Rinse the fillets, wipe and place in a ceramic baking dish. Salt and pepper each. Emulsify the mustard, olive oil and a little lemon juice and season this sauce with a little dill. Coat the top of the salmon fillets with sauce and leave to marinate for 1 hour in the refrigerator.
Preheat the oven to 200°C and roast the fish fillets for 25-30 minutes.
Meanwhile, make the Alfredo sauce. Finely chop and sauté the onion in some oil until tender (in a lidded saucepan). Then add the crushed tomatoes. Salt and pepper. Simmer for 2-3 minutes and add the cream. Continue cooking for 5 minutes. Finally, put parmesan cheese and dill.
Boil the fettuccine in a large amount of salted water (following the instructions on the package), drain and flavor with a knob of butter.
Serve the dish by making a nest of fettuccine in the plate. Then pour over a little sauce and garnish with a salmon fillet.
