Salmon slices on ribbon noodles with lemon sauce and broccoli

Name: Salmon slices on ribbon noodles with lemon sauce and broccoli
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 packs (2 pieces of 125 g each) frozen salmon fillet; 500 g Broccoli; 7-10 Tbsp Salt; 300 g Ribbon noodles (Gourmet genuine Swabian egg noodles); 1 TABLESPOON White wine vinegar; 7-10 Tbsp juice and grated rind of 1/2 untreated lemon; 1 Bay leaf; 7-10 Tbsp Pepper; 25 g Butter or margarine; 25 g Flour; 150 g Whipped cream; 7-10 Tbsp Oregano and pink berries

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 packs (2 pieces of 125 g each) frozen salmon fillet
500 g Broccoli
7-10 Tbsp Salt
300 g Ribbon noodles (Gourmet genuine Swabian egg noodles)
1 TABLESPOON White wine vinegar
7-10 Tbsp juice and grated rind of 1/2 untreated lemon
1 Bay leaf
7-10 Tbsp Pepper
25 g Butter or margarine
25 g Flour
150 g Whipped cream
7-10 Tbsp Oregano and pink berries

Directions

1
Defrost the salmon. Clean and wash broccoli, cut into florets and cook in boiling salted water for about 8 minutes. Drain. Cook pasta in boiling salted water according to package instructions.
2
Boil 3/8 litres of water, vinegar, 1 tablespoon of lemon juice and zest, bay leaf, salt and pepper. Cover the salmon and let it simmer for about 10 minutes at low heat. Keep salmon warm for a short time.
3
Sieve the salmon stock, measure out approx. 1/4 litre. Heat the fat. Sweat flour in it. Deglaze with salmon stock and cream. Bring to the boil and simmer for 2-3 minutes. Season sauce with salt, pepper and lemon juice.
4
Drain the pasta, let it drain. Arrange on plates with fish, broccoli and sauce. Garnish with oregano and pink berries if desired.