Noodles with lemon cream and salmon

Name: Noodles with lemon cream and salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 TABLESPOON Butter; 1 TABLESPOON Flour; 250 g Whipped cream; 200 ml Vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 little box Saffron threads; 1-2 TABLESPOONS Lemon juice; 200 g Sweet peas; 300 g Pasta (Riccioli); 400 g Salmon fillet; 1 Lime; 2-3 TABLESPOONS Oil; 7-10 Tbsp Lemon strips

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 TABLESPOON Butter
1 TABLESPOON Flour
250 g Whipped cream
200 ml Vegetable stock
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 little box Saffron threads
1-2 TABLESPOONS Lemon juice
200 g Sweet peas
300 g Pasta (Riccioli)
400 g Salmon fillet
1 Lime
2-3 TABLESPOONS Oil
7-10 Tbsp Lemon strips

Directions

1
Peel and finely chop the onion. Melt butter, fry onion in it, add flour and sweat it. Deglaze with cream and stock. Boil up while stirring constantly. Season with salt, pepper, saffron and lemon juice.
2
Clean and wash the mangetouts. Cook in boiling salted water for about 7 minutes. Cook pasta in boiling salted water for about 8 minutes. Wash the salmon and cut into thin slices. Wash the lime and cut into slices. Heat the oil. Fry the salmon for 2-3 minutes on each side. Season with salt and pepper. Fry the lime slices briefly in the frying fat.
3
Heat the oil. Fry the salmon for 2-3 minutes on each side. Season with salt and pepper. Fry the lime slices briefly in the frying fat. Season sauce again. Serve the noodles and sauce, mangetouts, salmon and lime slices in portions garnished with lemon strips