Pasta pans au gratin
easy
40 mins
40 mins
Ingredients
- 125 g Mushrooms
- 1 medium onion
- 15 g Butter or margarine
- 100 g Whipped cream
- 1/2 TEASPOON Vegetable broth (instant)
- 2-3 TABLESPOONS sauce thickener
- 100 g white and green ribbon noodles
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1/2 bunch Dill
- 100 g smoked salmon
- 7-10 Tbsp juice and grated rind of 1/2 untreated lemon
- 1 Egg Yolk
- 7-10 Tbsp Lemon wedges
Directions
- 1
Wash, clean and halve the mushrooms. Peel and finely chop the onion. Fry both in hot fat. Deglaze with 1/8 litre water and cream and bring to the boil. Stir in broth and thicken with sauce thickener.
- 2
Cook pasta in salted water for about 5 minutes and drain. Wash the dill, dab dry and cut finely. Cut salmon into strips. Add both to the sauce. Season with lemon juice and n-peel, salt and pepper. Stir in egg yolk and do not boil any more. Spread the pasta into 4 mussel shells or ovenproof trays. Pour sauce over them. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes.
- 3
Season with lemon juice and n-peel, salt and pepper. Stir in egg yolk and do not boil any more. Spread the pasta into 4 mussel shells or ovenproof trays. Pour sauce over them. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Garnish with lemon wedges
Nutrition Facts
290 kcal
23 g
17 g
11 g
More Delicious Recipes
