Ribbon noodles with salmon in white wine cream sauce

Name: Ribbon noodles with salmon in white wine cream sauce
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 150 g ribbon noodles; 7-10 Tbsp Salt; 200 g Salmon fillet; 3 TABLESPOONS Lemon juice; 1-2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 2 (approx. 50 g) Shallots; 1 tablespoon (approx. 10 g) Butter; 50 ml White wine; 1/8 l clear broth (instant); 125 g Whipped cream; 2-3 stem(s) Dill; 7-10 Tbsp Dill

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

150 g ribbon noodles
7-10 Tbsp Salt
200 g Salmon fillet
3 TABLESPOONS Lemon juice
1-2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
2 (approx. 50 g) Shallots
1 tablespoon (approx. 10 g) Butter
50 ml White wine
1/8 l clear broth (instant)
125 g Whipped cream
2-3 stem(s) Dill
7-10 Tbsp Dill

Directions

1
Cook the pasta in boiling salted water for 10-12 minutes. Wash salmon, dab dry and cut into cubes. Sprinkle with lemon juice and marinate a little. Heat the oil in a pan and fry the salmon cubes in it all around at medium heat for 8-10 minutes.
2
Season with salt and pepper. Peel and finely dice the shallots. Heat butter in a pot and fry the shallots. Deglaze with wine, stock and cream and bring to the boil. Let it boil down at low heat for 4-5 minutes.
3
Season to taste with salt and pepper. Wash the dill, dab dry and chop coarsely. Add fried salmon cubes and dill to the sauce and fold in. Drain noodles and chill cold. Arrange on plates with the sauce and garnish with dill and serve.