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Spinach tagliatelle with salmon, asparagus, pink peppers and dill

Spinach tagliatelle with salmon, asparagus, pink peppers and dill

  • 400g spinach tagliatelle

  • 3-400 g salmon

  • 1 bunch asparagus

  • 1 finely chopped onion

  • 1 handful fresh dill

  • 1 tablespoon pink peppercorns

  • 2.5 dl cream

  • juice of 1 lime

  • 1 dl white wine

  • salt and pepper

  • some butter

  • little pee shoots for topping

Break off the ends of the asparagus and cut the top off. Cut thin strips of asparagus on a mandolin iron and put them in ice-cold water. Cook the asparagus heads for a few seconds and cool them down in ice cold water. Cook the pasta al dente. Sauté the finely chopped onion in a little butter. Add the lime juice and white wine. Let reduce. Pour in the cream and let it thicken. Add the pink peppers and salmon cubes. Simmer for 1-2 minutes. Mix carefully in the asparagus stems, asparagus heads, fresh chopped dill and pasta in the cream sauce and serve with little pee shoots on top.

Spinach tagliatelle

Spinach tagliatelle

Mussels with green asparagus and lemon

Mussels with green asparagus and lemon

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