Salmon pasta in a parmesan basket

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   First I'm going to thaw the salmon. (The fastest way to do this is to simply place the fish in the foil in warm water) In the meantime I peel and wash the carrots. Clean the zucchini and spring onions and rinse in cold water. Then I cut the vegetables into fine strips with the Julienne slicer. I peel the onion and chop it finely

2. 2

   Now I wash the salmon, dab it dry and cut it into cubes. Then I fry the fish briefly in the hot butter, season it with salt and pepper and take it out again. Now I steam the onion in the frying fat, dust it with flour and let it sweat briefly. Then I pour wine, 1/4 l water and cream to it and let the sauce simmer before itself

3. 3

   I cook the noodles in plenty of salted water for about 8 minutes, so that they still have some bite. Then pour into a sieve and let drain well

4. 4

   I melt the truffle butter in the pasta pot. Fry the vegetable strips for 2-3 minutes and season with a little salt and pepper.

5. 5

   I now season the sauce with salt, pepper and lemon juice. Add the salmon, mix pasta and vegetable strips and grind black pepper over it. Finally I garnish with basil leaves

Nutrition Facts

KCAL
800 kcal

CARBS
85 g

FATS
33 g

PROTEINS
29 g