Salmon fillet with broccoli and tagliatelle of arlette swartjes

Name: salmon fillet with broccoli and tagliatelle of arlette swartjes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 medium sized egg; 150 ml White wine; 2 onion shredded; 6 toe garlic 2 peeled, 4 in slices; 1 dried laurel leaves; 1 White wine vinegar dash; fish stock of tablet; 150 ml fresh cream; 1 el Zaanse mustard; 125 g butter; 1 bag chilled broccoli; 1 mespoint dried nutmeg; 1 lemon peel grated, leftover not used; 300 g salmon fillet; 250 g tagliatelle; 5 el traditional olive oil; 300 g fresh spinach; 2 el wheat flour; 2 el bread crumbs

Salmon fillet with broccoli and tagliatelle from Arlette Swartjes

Directions

Preheat the oven to 60-70 ° C. Boil 2 eggs 4-5 minutes, let them scare under water and peel them.
Cook in a small pan the wine with 1 chopped onion, 1 whole clove of garlic, the bay leaf, the vinegar, mustard, 1/2 stock cube and 2 tablespoons of cream until about 75 ml of liquid is left.
Strain the moisture over a clean pan. Beat just before serving, the butter lump for lump through the sauce. Cook the broccoli in water with salt for 4-5 minutes.
Purée the drained broccoli with approx. 50 ml whipped cream and to taste nutmeg, pepper and salt in the food processor.
Sprinkle with salt, brush with olive oil and sprinkle the lemon zest over it. Put the salmon in the oven for about 15 minutes until the top is glazed.
Cook the tagliatelle according to the instructions on the packaging. Heat 2 tablespoons of oil in a wok and fry the garlic slices very light brown.
Mix in the drained pasta and season with salt and pepper. Meanwhile, heat 2 tablespoons of oil in woks. Fruit the other outing and fry 1 whole garlic for a moment. Stir fry the spinach very briefly.
Heat the frying oil to approx. 170 ° C. Roll the eggs in succession by flour, beaten egg and breadcrumbs. Fry the eggs in 3 minutes until crispy.
Spoon a scoop of broccoli mousse and a large spoonful of spinach on four plates. Place the salmon against the spinach and add a little tagliatelle next to it. Halve the eggs and lay them on the salmon. Beat the sauce frothy and spoon it over the dish.