Pasta al Salmone con miele e limone
For the sauce, peel the shallots and garlic, chop them both finely and sauté them in the butter until glazed. Add the broth and boil until reduced by half, then add the cream and again boil until reduced by half. Cook the pasta al dente in plenty of salted water.
Chop up the chervil and add it to the sauce along with the lemon zest, lemon juice and honey, then purée the mixture. Season with salt and pepper and thicken with the sauce thickener. Cut the salmon into pieces, add it to the sauce and let it cook at low temperature for 3-4 minutes.
Drain the pasta well and carefully mix it with the sauce in a pre-warmed bowl. Serve the dish garnished with chervil.