Pasta lick with salmon filling
easy
75 mins
75 mins
Ingredients
- 1 little box (0,1 g) ground saffron
- 250 g Flour
- 7-10 Tbsp Salt
- 1 TEASPOON White wine vinegar
- 50 g soft butter
- 300 g Salmon fillet
- 150 g Double cream cream cheese
- 7-10 Tbsp Pepper
- 1 collar Dill
- 1 glass (200 ml) Fish stock
- 5 TABLESPOONS dry white wine
- 200 g Whipped cream
- 1 Egg yolk (size M)
- 1 pinch Sugar
- 7-10 Tbsp a few squirts of lemon juice
- 1/2 Beet Cress
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
Directions
- 1
Dissolve saffron in 25 ml of lukewarm water. Mix flour and 1/2 teaspoon salt. Add vinegar, about 100 ml water, dissolved saffron and butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough (approx. 10 minutes). Wrap the dough in cling film and let it rest at room temperature for at least 30 minutes.
- 2
Wash the salmon, dab dry and cut into fine cubes. Mix cream cheese and salmon, season with salt and pepper. Wash dill, chop finely and stir in. Roll out the pasta dough thinly (40 x 32 cm) on a floured work surface and cut into 20 squares (8 x 8 cm) using a dough wheel. Spread the filling over one half of the square (triangle!), leaving a rim free. Brush the edges with water and fold into a triangle. Press the edges firmly. Cook the pasta licks in portions in boiling salted water for 7-8 minutes. Remove with a ladle, drain well and keep warm. Mix fish stock, wine, cream and egg yolk and whip over low heat.
- 3
Press the edges firmly. Cook the pasta licks in portions in boiling salted water for 7-8 minutes. Remove with a ladle, drain well and keep warm. Mix fish stock, wine, cream and egg yolk and whip over low heat. Season with salt, pepper and 1 pinch of sugar. Season to taste with lemon juice. Arrange noodles with the sauce on plates, garnish with cress
- 4
25 minutes waiting time
Nutrition Facts
770 kcal
47 g
51 g
28 g
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