Vegetable ribbon noodles with stremella salmon and spicy pistou

Name: Vegetable ribbon noodles with stremella salmon and spicy pistou
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Strem salmon; 1 collar Parsley; 1 1/2 collar Dill; 100 ml freshly squeezed orange juice; 2 TABLESPOONS Olive oil; 2 TEASPOONS medium hot mustard; 1 TEASPOON demerara sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Noodles (e.g. pappardelle); 2 (approx. 400 g) Courgette; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Strem salmon
1 collar Parsley
1 1/2 collar Dill
100 ml freshly squeezed orange juice
2 TABLESPOONS Olive oil
2 TEASPOONS medium hot mustard
1 TEASPOON demerara sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Noodles (e.g. pappardelle)
2 (approx. 400 g) Courgette
baking paper

Directions

1
Place the salmon on a baking tray lined with baking paper and heat in a preheated oven (electric cooker: 75°C/ circulating air: 50 °C/ gas: not suitable) for approx. 20 minutes. For the spicy pistou, wash parsley and dill, shake dry. Put 2 stems of dill aside. Pluck leaves or flags from the stems. Put parsley, dill, orange juice, oil, mustard and sugar into a tall mixing bowl. Puree with a blender. Season vigorously with salt and pepper
2
Prepare the pasta in boiling salted water according to the instructions on the packet. In the meantime chop the remaining dill finely. Clean and wash the zucchini and slice lengthwise with a peeler. Add the zucchini to the pasta about 1 minute before the end of the cooking time. Then pour into a sieve, quench briefly and drain. Take the salmon out of the oven and crumble coarsely. Mix noodles, zucchini and spicy pistou, arrange in a bowl, spread salmon on top and sprinkle with dill