Salmon Fillet in Dill Cream Sauce

Preparation

1. Rinse the salmon fillets, pat dry and season with salt, pepper and some of the lemon juice. Chop the dill finely and slice the remaining lemon.
2. Heat the butter in a frying pan and fry the salmon for 3 to 4 minutes on each side. Meanwhile cook the tagliatelle in plenty of salted water according to the packet instructions.
3. Remove the fish from the pan and keep warm wrapped in foil.
4. Deglaze the pan juices with the vermouth, add the stock, crème fraîche and dill, bring to the boil once and simmer gently for about 2 minutes.
5. Season the sauce with salt, pepper and the remaining lemon juice, serve with the salmon and pasta and garnish with dill and lemon slices.

Drink with it

• White wine · excellent match

  Weißburgunder (Pinot Blanc), Grauburgunder (Pinot Gris) or dry Riesling

  Acidity and soft fruit loosen the crème fraîche sauce without overpowering the pan-fried salmon; the dill stays fresh.

  Which wine pairs with food? A simple approach to choosing ↗

• White wine · good match

  Lightly oaked Chardonnay

  Its creamy fullness mirrors the sauce, and the acidity is just enough for the butterfat.

• Sparkling wine · good match

  Crémant brut

  Bubbles and acidity lift the richness of the sauce and suit the dill and lemon.

  Sparkling wine, Champagne, and Prosecco: what's the difference? ↗

• Floral gin · good match

  Floral gin as a gin and tonic with lemon zest, plenty of ice

  The herbal and citrus notes of the gin are kin to the dill and the vermouth in the sauce, and the tonic cuts the crème fraîche.

  Gin styles: London Dry, Old Tom, Navy Strength, and more ↗