Cauliflower-peas ragout with salmon

Name: Cauliflower-peas ragout with salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 petit chou-fleur de tête (environ 700 g); 7-10 Tbsp Salt; 300 g ribbon noodles; 300 g frozen peas; 300 g Salmon fillet (without skin); 2 TABLESPOONS Oil; 250 ml Vegetable broth (instant); 100 g Whipped cream; 1 untreated lemon; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon Pepper; 50 g Caper apples; 7-10 Tbsp Dill

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 petit chou-fleur de tête (environ 700 g)
7-10 Tbsp Salt
300 g ribbon noodles
300 g frozen peas
300 g Salmon fillet (without skin)
2 TABLESPOONS Oil
250 ml Vegetable broth (instant)
100 g Whipped cream
1 untreated lemon
7-10 Tbsp Sugar
7-10 Tbsp Lemon Pepper
50 g Caper apples
7-10 Tbsp Dill

Directions

1
Cut the cauliflower into florets, wash and cook in boiling salted water for 8-10 minutes. Cook the pasta in plenty of boiling salted water for 8-10 minutes. Add the peas to the cauliflower 5 minutes before the end of the cooking time and cook with them.
2
Wash the salmon, dab dry and cut into cubes. Heat oil in a pan. Fry salmon all around for 6-8 minutes. Remove the salmon cubes from the pan and keep warm. Deglaze the frying fat with stock and cream, bring to the boil.
3
Wash the lemon and rub dry. Grate lemon peel. Halve lemon and squeeze juice. Stir in juice and zest. Season with salt, sugar and lemon pepper. Pour cauliflower, peas and pasta on a sieve and drain.
4
Cut capers in half. Add the pasta, peas, cauliflower and caper apples to the sauce, stir well and heat in it. Carefully fold in the salmon. Garnish with dill.