Spiral noodles with salmon and lemon sauce

Name: Spiral noodles with salmon and lemon sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Salmon fillet (without skin); 4 TABLESPOONS Lemon juice; 150 g Sweet peas; 400 g Spiral noodles; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 7-10 Tbsp white pepper; 1 jar (400 g) Fish Fund; 250 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp crushed red pepper; 7-10 Tbsp Lemon and dill

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Salmon fillet (without skin)
4 TABLESPOONS Lemon juice
150 g Sweet peas
400 g Spiral noodles
7-10 Tbsp Salt
2 TABLESPOONS Oil
7-10 Tbsp white pepper
1 jar (400 g) Fish Fund
250 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp crushed red pepper
7-10 Tbsp Lemon and dill

Directions

1
Wash the salmon, dab dry, cut into large pieces and sprinkle with 2 tablespoons of lemon juice. Clean and wash the mangetouts and cut them lengthwise into strips. Put pasta in boiling salted water and cook for 10 minutes. Add sugar snap peas to the noodles 3 minutes before the end of cooking time. Heat the oil in a frying pan.
2
Sauté the salmon in it. Season with salt and pepper. Add fish stock and steam the salmon for 4 minutes. Take the salmon out and keep warm. Pour fish stock through a sieve into a pot. Add cream and bring to the boil. Stir in sauce thickener, season with salt, pepper and remaining lemon juice. Add salmon to the sauce. Drain the pasta and arrange on plates with the salmon and lemon sauce.
3
Pour fish stock through a sieve into a pot. Add cream and bring to the boil. Stir in sauce thickener, season with salt, pepper and remaining lemon juice. Add salmon to the sauce. Drain the pasta and arrange on plates with the salmon and lemon sauce. Sprinkle with red pepper and serve garnished with lemon and dill