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Tagliatelle al Salmone

Tagliatelle al Salmone

A recipe from Mannen achter de Pannen by Rene Trost (former SK Lierse football coach and current coach of the Roda JC Kerkrade football club)


2 salmon steaks (approx. 150 g each) 400 g tagliatelle 1 lemon 1 egg 1dl milk flour METHOD

Cut the salmon steaks into small chunks and season with salt, pepper, and lemon. Fry the steaks in olive oil for fifteen minutes and boil the tagliatelle for 8-10 minutes. In the meantime, prepare the sauce (Rene Trost’s hollandaise sauce is my favourite). Add some butter and the yolk of a boiled egg to a small saucepan and cook over low heat. Stir well and add, once melted, add a tablespoon of flour. Next, add the milk and season with salt and pepper (and nutmeg, as desired). Keep stirring to prevent the sauce from forming lumps. Place the pasta and the salmon in an oval serving dish and top with the sauce.


A salad with cheese cubes, croutons, sweet pepper, and a sauce of your choice adds the finishing touch to this meal.