|5.00||shallot — chopped|
|15.00 ml||fresh chillies — 573|
|250.00 g||button mushrooms — sliced|
|1.00||garlic — cloves, finely crushed|
|3.00||salmon — skinned|
|300.00 ml||wine — white|
|5.00 ml||stock powder — vegetable or chicken|
|180.00 ml||fresh dill — chopped|
|500.00 g||pasta — tagliatelle|
|200.00 g||crème fraîche|
|0.00||salt and freshly ground black pepper|
|0.00||lemon — cut into wedges|
Sauté the shallots in the oil until soft.
Add the mushrooms and garlic and fry until cooked.
Place the salmon fillets on top and pour over the wine, stock powder and half the dill.
Simmer slowly for 15 to 20 minutes until the fish can be flaked easily with a fork.
In the meantime, cook the pasta in rapidly boiling water until cooked but still firm, then drain.
Mix the leftover dill with the crème fraîche and stir into the pan juices.
Add to the pasta and season with salt and pepper.
Garnish with lemon wedges.