Vegetable ribbon noodles with stremel salmon and orange-dill sauce

Name: Vegetable ribbon noodles with stremel salmon and orange-dill sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 collar flat leaf parsley; 2 Federation Dill; 1 big orange; 2 TEASPOONS medium hot mustard; 2 TABLESPOONS good olive oil; 7-10 Tbsp demerara sugar; 7-10 Tbsp salt and pepper; 400 g ribbon noodles (e.g. pappardelle); 400 g Stremell salmon (hot smoked salmon); 2 (approx. 400 g) Courgette; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 collar flat leaf parsley
2 Federation Dill
1 big orange
2 TEASPOONS medium hot mustard
2 TABLESPOONS good olive oil
7-10 Tbsp demerara sugar
7-10 Tbsp salt and pepper
400 g ribbon noodles (e.g. pappardelle)
400 g Stremell salmon (hot smoked salmon)
2 (approx. 400 g) Courgette
baking paper

Directions

1
For the sauce, wash the herbs, shake dry. Cut parsley leaves and dill flags from the stems with a knife. Squeeze the orange. Put the herbs, orange juice, mustard, oil and 1 teaspoon sugar into a tall mixing bowl.
2
Puree with a hand blender. Season to taste with salt and pepper.
3
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Preheat oven (electric cooker: 100°C/circulating air: 80°C/gas: see manufacturer). Line a baking tray with baking paper and place the salmon on top.
4
Warm up in a hot oven for 5-8 minutes only.
5
Clean and wash the courgettes and cut them lengthwise into thin long slices with a peeler. Add to the pasta about 1 minute before the end of the cooking time and cook. Then drain.
6
Mix pasta with dill sauce. Take salmon out of the oven, chop coarsely and serve with the noodles.