Salmon and shrimp with squid ink pasta

Ingredients

• 100 g squid ink pasta
• 130 g salmon fillet
• 4 shrimp
• 60 g cooked peas
• 1 garlic clove
• 10 g butter
• 25 ml oil
• 50 ml white wine
• 15 ml lemon juice
• 10 g sprouts
• 1 teaspoon salt
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon Delikat
• 2 g fresh tarragon

Preparation

1. Pat the salmon fillet dry with paper towels. Peel the shrimp, remove the heads and the vein along the back, then pat them dry. Toss the salmon and shrimp with 5 ml oil, 5 ml lemon juice and 1/4 teaspoon salt. Leave to marinate for 10 minutes. 2. Bring 1000 ml water to a boil with 1/4 teaspoon salt and 5 ml oil. Add the pasta and cook for 9 minutes, until it is still firm in the middle. Drain. 3. Preheat the grill for 5 minutes. Lay parchment paper on the grill and place the salmon on it, skin side down. Cook for 10 minutes, until it flakes easily. 4. Melt the butter with 15 ml oil in a frying pan. Add the shrimp and cook for 1 minute on each side, until they turn pink. 5. Add the crushed garlic and tarragon to the pan. Pour in the wine and the remaining 10 ml lemon juice, then add the cooked peas. Reduce the sauce for 3 minutes, until it no longer looks watery; season with 1/2 teaspoon salt, lemon pepper and Delikat. 6. Divide the pasta onto a plate, then add the salmon and shrimp with the peas and sauce. Scatter the sprouts over the top.