John Myers
Pasta with Parmesan Sauce, Stremel Salmon & Peas
The perfect pasta with parmesan sauce, stremel salmon & peas recipe with a picture and simple step-by-step instructions.
- 2 tbsp Butter
- 1 Shallot
- 100 ml Riesling
- 100 ml Milk
- 200 ml Cream
- 100 g Freshly grated Parmesan
- 100 g Frozen peas
- 250 g Stremel salmon hot smoked
- 1 pinch Seasoned salt
- 1 pinch Garlic pepper
- 1 pinch Freshly grated nutmeg
- 1 pinch Telly cherry pepper
- 1 pinch Freshly grated Parmesan
- 200 g Pasta
- Peel and finely dice shallot. Heat the butter in a pan and roast the shallot cubes in it, deglaze with white wine and reduce by half!
- Meanwhile, cook the pasta of your choice in salted water until al dente! Remove salmon skin and roughly pluck salmon!
- Now add milk and cream to the shallots and cook briefly! Then dissolve the Parmesan in it and add the peas and salmon! Season with seasoned salt, garlic pepper, nutmeg and pepper.
- Then carefully fold the pasta into the salmon sauce and distribute it on 2 plates. Sprinkle with Parmesan and serve!
Facebook Comments