Spaghetti with orange-chicory sauce and salmon

Name: Spaghetti with orange-chicory sauce and salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 large flask of red chicory; 1 small fennel; 2 untreated oranges; 400 g Spaghetti; 7-10 Tbsp Salt; 400 g Salmon fillet, without skin; 2 TABLESPOONS Oil; 30 g Butter; 30 g Flour; 200 g Whipped cream; 250 ml Vegetable broth; 1-2 TABLESPOONS dry wormwood (e.g. Noilly Prat Extra Dry); 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Dill

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 large flask of red chicory
1 small fennel
2 untreated oranges
400 g Spaghetti
7-10 Tbsp Salt
400 g Salmon fillet, without skin
2 TABLESPOONS Oil
30 g Butter
30 g Flour
200 g Whipped cream
250 ml Vegetable broth
1-2 TABLESPOONS dry wormwood (e.g. Noilly Prat Extra Dry)
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Dill

Directions

1
Clean, wash and cut the chicory into strips. Clean, wash and halve the fennel and cut the hard stalk into wedges. Wash oranges hot, rub dry and rub the peel of 1 orange. Cut oranges in half. Squeeze 3 halves (should give about 150 ml juice), cut one half into slices
2
Prepare the pasta in boiling salted water according to the instructions on the packet
3
Wash the fish, dab dry and dice. Heat 1 tablespoon of oil in a coated frying pan. Fry the fish for 3-4 minutes while turning, season with salt and remove. Add 1 tablespoon of oil, chicory and fennel to the hot frying fat, fry for 1-2 minutes, turning, season with salt and remove.
4
Melt the butter in hot frying fat. Dust with flour and sweat it on. Deglaze with orange juice, cream, stock and vermouth, stir in orange peel, simmer briefly, season with salt, pepper and sugar
5
Dill wash, shake dry, flags, except for something to garnish, pluck from the stems and cut coarsely. Drain the pasta, put it back into the pot with the fish, dill and vegetables. Garnish with dill and orange wedges