Spaghettini with salmon in prosecco sauce

Name: Spaghettini with salmon in prosecco sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Salmon fillet; 2 TABLESPOONS Lemon juice; 200 g shrimps ready to cook (without shell); 1 collar Spring onions; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 glass (400 ml) Fish stock; 100 ml Prosecco; 1 package (50 g) Lobster Soup Paste; 5 TABLESPOONS Whipped cream; 400 g Spaghettini; 1 TABLESPOON Butter; 4 TSP Salmon trout caviar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Salmon fillet
2 TABLESPOONS Lemon juice
200 g shrimps ready to cook (without shell)
1 collar Spring onions
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 glass (400 ml) Fish stock
100 ml Prosecco
1 package (50 g) Lobster Soup Paste
5 TABLESPOONS Whipped cream
400 g Spaghettini
1 TABLESPOON Butter
4 TSP Salmon trout caviar

Directions

1
Wash the salmon, dab dry, cut into cubes and sprinkle with lemon juice. Shrimps wash and pat dry. Clean and wash spring onions and cut them into diagonal rings. Heat oil in a pan.
2
Fry the salmon and prawns for about 4 minutes, season with salt and pepper. Remove salmon and prawns and keep warm. Pour fish stock and prosecco into the frying fat and bring to the boil. Stir in lobster paste.
3
Refine with cream and season with salt and pepper. Cook the pasta in plenty of boiling salted water for about 5 minutes. Heat butter and fry spring onions for about 3 minutes. Arrange spaghettini with salmon, prawns, spring onions and the prosecco sauce on small plates or platters.
4
Place 1 teaspoon of trout caviar on each noodle and serve.