Ribbon Noodles with Salmon Fillet

For the ribbon noodles with salmon fillet, cook the noodles in boiling salted water according to package instructions, then peel and chop the onion. Heat a tablespoon of olive oil in a pan, sauté the onion and deglaze with fish stock. Add lime juice and simmer for about 10 minutes. Stir in 200 g mascarpone and bring to the boil. Mix remaining mascarpone with flour, add to sauce and bring to the boil again. Cut sugar snap peas into lozenges, heat butter in a pot, toss snap peas in it and season with salt and pepper.

Wash salmon, pat dry, dice, season with salt and pepper. Heat remaining oil in a pan, add salmon and fry in oil on both sides for a few minutes. Arrange salmon with vegetables, noodles and lime mascarpone sauce on plates and, if desired, serve the tagliatelle with salmon fillet garnished with lime slices.

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