Pasta dishes are just always delicious!
Rub the salmon slices on all sides with the lemon half and season with salt, coriander and pepper. Cut celery into narrow slices, slice carrots lengthwise, then cut both into narrow strips. Cut leek in half, rinse and cut into approx.
5 cm long pieces, then cut into narrow strips.
Arrange vegetable strips in steamer insert and place salmon slices on top.
In a saucepan that matches the steamer insert, melt butter.
Sauté the garlic and shallots in it until translucent. Extinguish with Vermouth, fill up with white wine and fish stock, let it boil up, put the steamer insert on top and close it with a lid.
Sauté greens and salmon for 3 min. The salmon should still be pink and glassy inside, the greens firm to the bite. Put the steamer basket and its contents aside.
Boil the steaming stock to half the volume, add whipping cream and continue to boil. Blend in butter slices and lime juice with a blender to get a creamy consistency. Add chopped tarragon and whipped cream, season, fold in diced tomatoes.
Cook spaghetti in salted water on the stove, cool immediately and brown briefly in butter.
Season with salt and pepper, offer decoratively in combination with the salmon and greens. Garnish everything together with the lime sauce.
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