Ribbon noodles with green asparagus and salmon cream

Name: Ribbon noodles with green asparagus and salmon cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g ribbon noodles; 1 Shallot; 30 g Butter or margarine; 30 g Flour; 100 ml White wine; 200 g Whipped cream; 1 TEASPOON grated horseradish; 400 g Salmon fillet; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Lemon and chervil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg green asparagus
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g ribbon noodles
1 Shallot
30 g Butter or margarine
30 g Flour
100 ml White wine
200 g Whipped cream
1 TEASPOON grated horseradish
400 g Salmon fillet
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Lemon and chervil

Directions

1
Wash the asparagus, cut off the woody ends. Cut the stems in half lengthwise. Cook for about 10 minutes in 1/4 litre salted water. Meanwhile prepare the noodles in boiling salted water according to the instructions on the packet.
2
Peel and finely dice the shallots. Drain the asparagus. Heat the fat in a pot and fry the shallots in it until transparent. Dust with flour and sauté. Deglaze with asparagus water, wine and cream.
3
Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and horseradish. Wash salmon, dab dry and cut into large cubes. Sprinkle with lemon juice and simmer in the sauce for about 5 minutes.
4
Add the asparagus and heat in it. Serve with drained noodles. Garnish with lemon and chervil.