Braised cucumber salmon ragout with noodles

Name: Braised cucumber salmon ragout with noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Gherkins; 150 g cherry tomatoes; 3 Stem(s) Dill; 400 g Salmon fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS + a few squirts of lemon juice; 2-3 TABLESPOONS Olive oil; 400 g wide ribbon noodles; 100 g Whipped cream; 200 ml Vegetable broth (instant); 2 TABLESPOONS sauce thickener; 7-10 Tbsp Dill and lemon corners

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Gherkins
150 g cherry tomatoes
3 Stem(s) Dill
400 g Salmon fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS + a few squirts of lemon juice
2-3 TABLESPOONS Olive oil
400 g wide ribbon noodles
100 g Whipped cream
200 ml Vegetable broth (instant)
2 TABLESPOONS sauce thickener
7-10 Tbsp Dill and lemon corners

Directions

1
Cucumbers wash, peel, halve, core and cut into cubes. Wash, clean and halve the tomatoes. Wash dill, dab dry and cut finely. Wash salmon, dab dry and cut into cubes, season with salt and pepper and sprinkle with 2 tablespoons of lemon juice.
2
Cook pasta in boiling salted water according to package instructions until al dente. Heat 1-2 tablespoons of oil in a frying pan, fry salmon all around for about 5 minutes, remove. Add 1 tablespoon of oil to the pan, heat up.
3
Add cucumbers and stir-fry for about 5 minutes. Add tomatoes. Add cream and vegetable stock, bring to the boil and simmer for about 2 minutes. Add sauce thickener while stirring. Bring to the boil and season to taste with salt, pepper and a few drops of lemon juice.
4
Stir in the dill. Gently fold in the salmon. Arrange noodles and ragout on plates and garnish with dill and lemon wedges.