Chicory-orange sauce with spaghetti and salmon

Ingredients for 4 servings:

• 3 chicory
• 2 oranges
• 200 g cream
• 1 tsp cornstarch
• 2 tsp stock powder
• Butter for frying
• salt and pepper
• 300 g spaghetti
• 150 g smoked salmon (wild salmon, smoked)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

exotic, simple and delicious

Halve the chicory and remove the tough stalk. Cut the cobs into strips. Cut the oranges into eighths or 12ths. Then scoop out the flesh like you would a melon. Reserve the rind. This will be squeezed out later to make the sauce more fruity with the juice. Cut the wild salmon into strips. Cook the spaghetti according to the instructions, about 7 minutes. Meanwhile, lightly fry the chicory in butter in a pan. Stir in the stock powder for seasoning. Dissolve 1-2 teaspoons of cornstarch in the cream, add it, and let the sauce thicken. Add the orange segments and season the sauce with the juice, salt, and pepper. Divide the spaghetti among the plates, pour the sauce over it, and finally top with the salmon strips.