Light pasta highlight with a fine freshness
Tagliolini in a lemony cream sauce with tender salmon and fresh tarragon – the perfect combination of creamy texture, sea flavour and herb freshness.
Ideal wine pairing: Assyrtiko (Santorini PDO, Greece)
The volcanic wine from Santorini impresses with its taut minerality, savoury saltiness and clear citrus freshness – ideal with the lemony sauce and oily salmon. Its pronounced acidity enhances the creaminess of the sauce, enlivens the citrus flavours and brings a maritime coolness to the dish. At the same time, it picks up on the fine herbal flavours of the tarragon and underlines them with chalky, salty nuances that are typical of Magma soils. An elegant, lively pairing!
Further wine recommendations:
1. vermentino (Gallura DOCG, Sardinia, Italy)
Fresh citrus notes, floral herbal aromas and a subtle almond sweetness – this wine reflects lemon and tarragon and harmonises with the mild salmon. The slight bitterness on the finish complements the herbal flavours, while the minerality supports the fish and creamy notes.
2. picpoul de Pinet (AOC Languedoc, France)
Known for its shaved acidity, Picpoul brings flavours of green apple and citrus fruit, combined with sea salt crystals. It offers a clear, fresh accent to pasta, enhances the marine component and gives the sauce a savoury lightness.
3. chablis (Chardonnay, Chablis AOC, France)
Grainy minerality, green citrus notes and a precise acid structure – Chablis brings sophistication. Its fine chalky notes harmonise with salmon oil, while the clear fruit and mineral notes revitalise the cream sauce.
4. Grüner Veltliner (Kremstal DAC, Österreich)
Fein gewürzt mit weißem Pfeffer und Zitronenschale, passt Grüner Veltliner hervorragend zu Estragon und Zitrone. Seine kühle Mineralität und frische Struktur sorgen für Balance und Leichtigkeit, ohne das Aroma des Fisches zu überdecken.
5. rosé (Tavel AOC, Vallée du Rhône, France)
Full-bodied rosé with flavours of red berries, herbs and fine stone fruit; the restrained tannin structure supports the salmon, while the fruity sweetness rounds off the sauce. Ideal when a slightly red flavour is desired and fruit notes complement the citrus freshness.
The recipe:
Zitronen‑Tagliolini mit Lachs & Estragon
Cooking utensils
- 1 Nudelholz oder Frischhaltefolie
- 1 Pfanne
- 1 Schüssel & Schneebesen
- 1 Sieb & Pastaheber
Ingredients
Pasta
- 200 g Tagliolini frisch oder getrocknet
- 1 Bio-Zitrone Abrieb + Saft
Lachs & Sauce
- 150 g Lachsfilet ohne Haut, gewürfelt
- 150 ml Sahne
- 1 EL Olivenöl
- Salz schwarzer Pfeffer
Kräuter
- 2 EL frischer Estragon gehackt
Preparation
Sauce ansetzen:
- Olivenöl in Pfanne erhitzen, Lachs kurz anbraten. Mit Zitronensaft ablöschen, Sahne hinzufügen, sanft erhitzen.
Pasta kochen & fertigstellen:
- Tagliolini al dente kochen, abgießen & zur Sauce geben. Zitronenabrieb und Estragon untermischen, mit Salz/Pfeffer abschmecken.
Empfohlene Beilagen
- Rucola-Salat mit Pinienkernen
- Knuspriges Ciabatta
- Gegrillte Zitrone (als Garnitur)
