Salmon Fillet with Farfalle on Gin Cream Sauce

For the salmon fillet with farfalle, cook the farfalle according to the package instructions in plenty of salted water “al dente”. In the meantime, peel and finely dice the shallot and garlic clove for the sauce.

Rinse the salmon fillet in cold water, pat dry and cut into 1 cm cubes. Wash the lemon in hot water, rub dry.

Finely grate the zest of 1/2 lemon, cut zests from the other half, squeeze out some lemon juice. Set aside about 1 tablespoon full. Heat the olive oil in a large coated pan and sauté the shallot and garlic cubes until translucent.

Deglaze with 2 tablespoons of gin, let it boil down, pour in the white wine, let it boil down again. Then stir in 2/3 crème fine, add the remaining gin and let the sauce simmer gently for 1 minute.

Mix the cornstarch with the remaining crème fine until smooth and stir into the sauce. Let the sauce simmer until it thickens a bit.

Now add the salmon cubes, refine with a little lemon juice, salt and pepper, and let stand in the hot sauce for only 3-4 minutes.

In the meantime, drain the pasta and fold it directly into the sauce. Arrange the pasta in deep plates and decorate with a few peppercorns and lemon zest.

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