Let the sea spaghetti soak in lukewarm water for half an hour. Then, rinse off and boil in the same water for 20-30 minutes.
Boil the tagliatelle. Turn the salmon in a little flour and add salt and pepper, then fry it lightly in butter.
Slice the green onion and cut the carrot into fine strips (‘julienne’). Fry the carrot strips and onions together in butter until almost cooked through. Add fish broth, let boil and add crème fraîche.
Immediately mix cooked sea spaghetti and tagliatelle and put the salmon slice on top.
Sprinkle a little sugar kelp and parmesan on top if you want!