Salmon in lemon-pepper-butter

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Knead 75 g butter, 1 teaspoon lemon juice, lemon pepper and salt. Pour into a piping bag with star-shaped spout and squirt 8 tuffs and chill. Wash salmon, dab dry, cut into 8 strips and sprinkle with remaining lemon juice. Clean and wash leek and carrots and cut into strips. Cook in little salt water for about 5 minutes.

2. 2

   Cook the pasta in boiling salted water for 10-12 minutes. Dab salmon dry. Sprinkle with salt and lemon pepper. Heat 25 g butter in a pan. Fry salmon slices over medium heat for 8-10 minutes, turning occasionally. In the meantime drain vegetables and noodles and allow to drain. Put the noodles and vegetables in a saucepan. Add cream and heat up. Season to taste with salt and pepper.

3. 3

   In the meantime drain vegetables and noodles and allow to drain. Put the noodles and vegetables in a saucepan. Add cream and heat up. Season to taste with salt and pepper. Arrange noodles, vegetables and salmon on a plate. Garnish salmon with butter tuffs, lemon slices and parsley

Nutrition Facts

KCAL
810 kcal

CARBS
49 g

FATS
50 g

PROTEINS
39 g