Italian cuisine

Pasta al Salmone con miele e limone

4 serves

Easy 50 min
kcal 817 per person


  1. 150 g shallots

  2. 1 clove garlic

  3. 30 g butter

  4. 600 ml poultry stock

  5. 300 ml whipping cream

  6. 400 g tagliatelle

  7. 1 bundle chervil

  8. Zest of 1 organic lemon

  9. 6 tbsp lemon juice

  10. 3 tbsp Langnese Golden Clear Honey

  11. Salt and pepper

  12. 2–3 tbsp light sauce thickener

  13. 250 g wild salmon fillet


  1. 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.

  2. 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.

  3. Drain the pasta well and carefully mix it with the sauce in a pre-warmed bowl. Serve the dish garnished with chervil.