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


  • Foam
  • 0.5 tbsp butter
  • 1 shallot, finely chopped
  • 3 black pepper, crushed
  • 3 sprigs tarragon
  • 2 dl white wine
  • 1.5 tbsp coarse-grain mustard
  • 1.5 dl full cream
  • 0.25 tsp salt
  • a little pepper
  • Noodles
  • 250 g pasta (e.g. tagliatelle)
  • salted water, boiling
  • 400 g leek, cut into pieces approx. 10 cm long, cut lengthwise into thin strips
  • a little butter
  • Fish
  • 600 g salmon fillets with skin (organic) (approx. 2 cm thick), cut into 4 pieces
  • a little clarified butter
  • 0.75 tsp salt
  • a little pepper

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  • Foam

    Melt the butter. Sauté the shallot. Add the peppercorns and tarragon. Pour in the wine and bring to the boil. Reduce the heat, reduce the liquid to approx. half the amount for approx. 10 mins., uncovered. Remove the tarragon. Shortly before serving, add the mustard, pour in the cream and then bring to the boil while stirring. Blend with a handheld blender until frothy, season.
  • Noodles

    Cook the tagliatelle in boiling salted water until just al dente.. Add the leek approx. 3 mins. before the cooking time is up, drain and mix with a little butter.
  • Fish

    Heat the clarified butter in a non-stick frying pan. Fry the salmon fillets for approx. 3 mins., turn the fillets and cook for a further 2 mins. Season the salmon fillets.
  • Serve:

    Spoon the foam onto the plates, arrange the salmon on top and serve with the noodles.

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Products used in this recipe

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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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