Lamb salmon with lemon and mint sauce with linguine noodles

Name: Lamb salmon with lemon and mint sauce with linguine noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Lamb salmon (about 500 g); 3 TABLESPOONS Oil; 375 g yellow zucchini; 1 medium onion; 1/2 Pot Mint; 1 red chilli pepper; 400 g Narrow ribbon noodles (e.g. linguine); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 glass (400 ml) Lamb stock; 125 g Mascarpone; 3-4 Tbsp sauce thickener; 7-10 Tbsp grated peel and juice of 1/2 untreated lemon; 7-10 Tbsp Aluminium foil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Lamb salmon (about 500 g)
3 TABLESPOONS Oil
375 g yellow zucchini
1 medium onion
1/2 Pot Mint
1 red chilli pepper
400 g Narrow ribbon noodles (e.g. linguine)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 glass (400 ml) Lamb stock
125 g Mascarpone
3-4 Tbsp sauce thickener
7-10 Tbsp grated peel and juice of 1/2 untreated lemon
7-10 Tbsp Aluminium foil

Directions

1
Wash the lamb salmon and dab dry. Heat the oil in a large pan and fry the salmon for 8-10 minutes, turning. Meanwhile clean and wash the zucchini and cut them diagonally into thick slices.
2
Cut slices lengthwise into pins. Peel and finely chop the onion. Wash mint, dab dry and cut the leaves into fine strips, except for something to garnish. Wash the chilli, cut lengthwise and remove the seeds.
3
Cut the chilli into fine rings. Cook the noodles in plenty of boiling salted water for 8-9 minutes. Season finished lamb salmon with salt and pepper, remove from the pan and wrap in aluminium foil. Sauté onion and zucchini in hot frying fat and deglaze with lamb stock and 100 ml water.
4
Add chilli, bring to the boil and simmer for about 2 minutes. Stir the mascarpone into the sauce and heat up. Stir in the sauce thickener and bring to the boil again briefly. Add mint, lemon juice and zest and season the sauce with salt.
5
Pour the pasta onto a sieve and rinse briefly in cold water. Cut the lamb salmon into slices. Arrange the noodles with the sauce and the lamb on plates. Serve garnished with mint.