Ribbon noodles with salmon and trout caviar

Name: Ribbon noodles with salmon and trout caviar
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Butter or margarine; 1 TABLESPOON Flour; 200 g Whipped cream; 150 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 400 g ribbon noodles (e.g. tagliatelle); 300 g thicker salmon fillet; 1 small bunch of chervil; 4 TSP Trout caviar; 7-10 Tbsp Lemon

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Butter or margarine
1 TABLESPOON Flour
200 g Whipped cream
150 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
400 g ribbon noodles (e.g. tagliatelle)
300 g thicker salmon fillet
1 small bunch of chervil
4 TSP Trout caviar
7-10 Tbsp Lemon

Directions

1
Melt the fat in a larger pot, dust with flour and sauté. Add cream and milk while stirring and simmer for about 2 minutes. Season to taste with salt, pepper and lemon juice.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Wash the fish, dab dry and add to the sauce, cover and cook over a low heat for 8-10 minutes. Wash chervil, dab dry and put 4 stems aside for garnishing.
3
Finely chop the rest. Carefully crush the salmon into individual slices with a pallet or skimmer. Fold chervil into the sauce. Drain the pasta thoroughly, put it back into the pot and mix carefully with the sauce.
4
Arrange the pasta on preheated plates. Spread about 1 teaspoon of trout caviar over each noodle and garnish with lemon and chervil.