Ingredients for four people
600g skinless salmon filet
300g fennel
150g carrots
150g leek
1 bunch of dill
200g sour cream (Schmand)
Juice of one lemon
Salt, pepper
Butter for cooking
and frying
500g tagliatelle

Method
Clean the fennel, carrots and leek, and slice into delicate strips. Heat the butter in a frying pan Finely chop the dill, mix with the sour cream and add lemon juice, salt and pepper to taste. Cook the tagliatelle in salted water until it is “al dente” and mix with the vegetables. Rinse the salmon filet in cold running water and cut into four equal slices. Fry the slices on both sides in the butter (cooking time per side: three to eight minutes depending on thickness). Arrange the pasta on the plates, place a slice of salmon on top of each one and pour the dill-sour cream mixture on top.

 

The recipe is from the Europa-Park cookery book "Kulinarische Achterbahnfahrt" by Peter Gaymann and Hans-Albert Stechl.
Available in the Europa-Park Shop.