Our recipes

Ingredients

• 250g FEMEG wild salmon fillets (1 pack)
• Juice of 1/2 lemon
• 1 red onion
• 1 leek
• 200ml white wine
• 1 bay leaf
• 10 peppercorns
• 50g raisins
• 200g tagliatelle
• 1 tbsp butter
• 2 tbsp crème fraîche
• Salt, pepper

Preparation

Defrost, wash and pat dry the wild salmon fillet, season with salt and pepper and sprinkle lemon juice over it. Cut the onion into rings and slice the leek. Bring the wine to the boil. Add the onion, leek, bay leaf and pepper, and boil it down half the way. Cook the tagliatelle per instructions. Fry the wild salmon fillet in butter for approx. 6 mins on each side. Add crème fraîche, raisins and some salt to the wine sauce and mix in with the pasta. Add the wild salmon fillets to it.