Colourful pasta nests with salmon on savoy

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the salmon and dab dry. Wash lemon hot, peel peel thinly and cut into fine strips. Squeeze the juice. Cut the fish into large cubes and drizzle with 2 tablespoons of lemon juice and let it steep a little.

2. 2

   Clean the savoy cabbage, quarter it and remove the stalk. Wash the savoy cabbage and cut into strips. Bring the stock to the boil and cook the savoy cabbage strips in it over a low heat for about 15 minutes. Drain and collect the stock.

3. 3

   Cook the pasta nests in plenty of salted water for about 12 minutes. Heat the fat in a saucepan, add the flour and sweat in it. Deglaze with stock and cream. Let the sauce simmer at low heat for about 5 minutes.

4. 4

   Melt half the parmesan cheese in the sauce. Season the sauce with salt, pepper and lemon juice. Put the savoy cabbage strips in an ovenproof dish (approx. 45 cm long). Drain the pasta nests and place them on the savoy cabbage.

5. 5

   Place fish cubes in the nests and pour the sauce over the casserole. Sprinkle the rest of the cheese and lemon peel over it. Cover the casserole and bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 20 minutes.

6. 6

   Wash the dill and chop roughly. Serve the casserole sprinkled with dill.