Ingredients :
2 Peeled & Pitted Tomatoes
6 oz. Button Mushrooms
2 tsp Dijon Mustard
2 tsp Curry Powder
2 Shallots
12 oz. green tagliatelli
Salt, white Pepper, Dill
1 pint Fish Stock
1 bottle Bruegel Ale
4 portions Salmon
2 teaspoons mais flour to bind
2 oz. Butter
2 tsp Chopped Cilantro
3 tsp Lemon juice
Olive Oil

How to prepare:
Rinse Portions of Salmon -set aside and dry
Dice Pitted Tomatoes - set aside
Chop shallots and Mushrooms
Saute in Pan Shallots and Mushrooms and add Curry Powder & Liquidise with spatula. Spread mixture over each portion of fish. Roll & secure with toothpick.
Reduce Fish Stock & Beer to 1/3 of original volume and add Dijon mustard + Lemon Juice.
Poach Fish in reduced Stock.
Strain stock add Corn Starch to thicken.
Add Cilantro & Diced Butter.
Prepare Pasta by adding Salt, Pepper & Olive Oil to water

Serve:
Set on each plate a nest of tagliatelli, pour the sauce over pasta, set the portion of Salmon on the Pasta & Garnish with diced Tomato and Dill. Bring to the table and serve a glass of Bruegel Ale for each of your guests.