Recipe for Salmon in a White Wine & Dill Sauce with Linguini | Dublin Cookery School

Ingredients

• 175ml dry white wine
• 1 shallot, finely chopped
• 3 cracked black peppercorns
• 4 dill stems
• 1 bay leaf
• 200ml fish stock, chicken stock (or Marigold bouillon)
• 250ml cream
• 2 tbsp chopped dill, plus extra for serving
• good squeeze lemon juice
• 800g salmon
• 1 tbsp olive oil, for cooking the salmon
• 75ml 'Noilly Prat'* or other dry vermouth (optional)
• 280g tagliatelle
• a generous knob of unsalted butter, for tossing with the pasta