Noodles in salmon-saffron sauce
easy
30 mins
30 mins
Ingredients
- 500 g Salmon fillet (without skin, boneless)
- 7-10 Tbsp Salt
- 2-3 TABLESPOONS Lime juice
- 2 Shallots
- 60-70 g Butter or margarine
- 40 g Flour
- 1 glass (400 ml) Fish stock
- 125 ml dry white wine
- 200 g Whipped cream
- 300 g Farfalle (bowl noodles)
- 7-10 Tbsp Pepper
- 1 Package/Tin Saffron in threads
- 2-3 TABLESPOONS Pernod
- 1/2 bunch Dill
- 4 Lime slices to garnish
Directions
- 1
Wash the salmon fillet, dab dry and cut into cubes. Lightly salt the salmon cubes and sprinkle with lime juice. Put in a cool place. Peel shallots and cut into fine cubes. Heat 40 g fat in a pot and fry the shallots in it until translucent. Add flour and sauté briefly.
- 2
Add fish stock, white wine and cream while stirring. Bring to the boil and simmer for about 5 minutes, stirring in between. Put the pasta in plenty of boiling salted water and cook according to the package instructions (in this case 10 minutes). Drain the fish. Heat 20-30 g fat in a coated pan and fry the salmon for approx. 4 minutes, turning it over. Season with pepper. Stir saffron into the sauce and season with salt, pepper and Pernod. Add salmon cubes to the hot sauce. Wash the dill, dab dry and chop finely, except for a little for garnishing. Drain the pasta, rinse briefly in cold water and drain. Arrange noodles and sauce on 4 plates.
- 3
Season with pepper. Stir saffron into the sauce and season with salt, pepper and Pernod. Add salmon cubes to the hot sauce. Wash the dill, dab dry and chop finely, except for a little for garnishing. Drain the pasta, rinse briefly in cold water and drain. Arrange noodles and sauce on 4 plates. Garnish with dill and lime slice. Serve sprinkled with dill
Nutrition Facts
860 kcal
64 g
47 g
38 g
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