Salmon Fillet with Mustard Foam

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 737 Kcal, 39g Protein, 51g Carbohydrates, 39g Fat


  • a little butter
  • 1 shallot, finely chopped
  • 3 black peppercorns, crushed
  • 3 sprig tarragon
  • 2 dl white wine
  • 1.5 tbsp. coarse-grain mustard
  • 0.75 tsp. salt
  • 1.5 dl full cream
  • a little pepper
  • 250 g tagliatelle
  • saltwater, boiling
  • 400 g leek, cut into 10-cm-long pieces and then lengthways into thin strips
  • a little clarified butter
  • 600 g organic salmon fillets with skin (approx. 2 cm thick), cut into 4 pieces

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  • Melt the butter. Sauté the shallots. Add the peppercorns and tarragon. Add wine and bring to the boil. Reduce the heat and allow to reduce to about half the amount, uncovered, for approx. 10 mins. Remove the tarragon. Shortly before serving, add the mustard, pour in the cream, bring to the boil stirring constantly, froth with a handheld blender and season.
  • Cook the tagliatelle in boiling salted water until just al dente.. Add the strips of leek approx. 3 mins. before the end of the cooking time, drain and mix with a little butter.
  • Heat the clarified butter in a non-stick frying pan. Fry the salmon fillets for approx. 3 mins, turn the fillets and cook for about another 2 mins. Season the salmon fillets.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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