Spaghettini in salmon-lobster cream

Name: Spaghettini in salmon-lobster cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g raw peeled shrimps (fresh or frozen); 250 g Salmon fillet; 2 TABLESPOONS Lemon juice; 1 collar Spring onions; 1-2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1 cube (50 g) Lobster Soup Paste; 1 glass (400 ml) Fish stock; 100 g Whipped cream; 300 g Spaghettini; 2 TABLESPOONS Trout caviar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g raw peeled shrimps (fresh or frozen)
250 g Salmon fillet
2 TABLESPOONS Lemon juice
1 collar Spring onions
1-2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1 cube (50 g) Lobster Soup Paste
1 glass (400 ml) Fish stock
100 g Whipped cream
300 g Spaghettini
2 TABLESPOONS Trout caviar

Directions

1
Defrost the frozen shrimps. Wash the salmon, dab dry, dice coarsely and sprinkle with lemon juice. Clean, wash and chop the spring onions. Rinse prawns and pat dry
2
Fry salmon and prawns in hot oil for 3-5 minutes. Fry the spring onions briefly. Season everything with salt and pepper and remove. Melt the lobster paste in hot frying fat. Stir in stock and cream. Bring to the boil and simmer open for about 5 minutes
3
Meanwhile cook the pasta in plenty of boiling salted water for about 5 minutes until al dente. Heat spring onions, prawns and salmon in the sauce. Season to taste with salt and pepper. Drain the noodles and serve with the sauce. Garnish with caviar
4
Drink: cool white wine