Fine salmon fillet on spinach and noodles

Name: Fine salmon fillet on spinach and noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Spinach; 7-10 Tbsp Salt; 200 g Tomatoes; 2 Shallots; 300 g Salmon fillet (without skin and bones); 150 g Penne noodles; 1 tablespoon (10 g) Oil; 150 ml Vegetable broth (instant); 2 tablespoons (20 g each) Schmand; 100 ml Milk; 1-2 tablespoons (10 g each) sauce thickener; 7-10 Tbsp freshly ground pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Spinach
7-10 Tbsp Salt
200 g Tomatoes
2 Shallots
300 g Salmon fillet (without skin and bones)
150 g Penne noodles
1 tablespoon (10 g) Oil
150 ml Vegetable broth (instant)
2 tablespoons (20 g each) Schmand
100 ml Milk
1-2 tablespoons (10 g each) sauce thickener
7-10 Tbsp freshly ground pepper
7-10 Tbsp grated nutmeg

Directions

1
Clean the spinach, wash thoroughly and spin-dry. Put spinach in boiling salted water, boil for 1 minute, drain and rinse in cold water. Drain. Wash and quarter the tomatoes, removing the stalk. Remove the seeds from the quarter and cut into cubes. Peel and finely dice the shallots. Rinse salmon fillet, dab dry and cut into cubes of about 2 cm. Cook penne in boiling salted water according to the instructions on the packet. Heat oil in a coated pan. Sauté shallots in it. Salt salmon, add and steam for about 5 minutes. Turn once in between. Remove the salmon cubes with a skimmer and keep warm on a preheated plate. Add spinach and tomatoes to the steaming broth. Add stock, sour cream and milk and bring to the boil. Stir in the sauce thickener and bring to the boil. Season with salt, pepper and nutmeg. Drain the penne and let it drain. Carefully fold salmon and penne into the vegetables
2
Dishes: Rosenthal
3
Napkin ring: Leupoldt
4
Glass: Schott Zwiesel
5
own prop: set + napkin