John Myers
Curry Calamarata with Salmon & Lemon Peas À La Stefan Wiertz
The perfect curry calamarata with salmon & lemon peas à la stefan wiertz recipe with a picture and simple step-by-step instructions.
- 600 g Ring noodles
- 1 Pc. Peeled, diced, white onions
- 1 tbsp Salted butter
- 1 tbsp Flour
- 1 Glass Fish stock
- 200 g Tk – peas
- 400 g Fresh salmon in large cubes
- 200 g Thin strips of leek
- As part of the Telekom Campus Cooking Tour, the celebrity chef Stefan Wiertz recreates the student classic “Pasta”. This is how it works: Weigh and cook pasta.
- Put the finished pasta in a large bowl and drizzle with a good dash of olive oil, add a little salt and flavor with fresh lemon zest and juice from one lemon.
- Melt the onion cubes in the butter in a saucepan and stir in the flour, stir to make a binding and then fill up with the fish stock and stir until smooth with a whisk.
- Season to taste with salt, white pepper, nutmeg and the zest / juice of 2 organic lemons. Depending on your taste, refine it with a little curry.
- Add frozen peas and salmon and simmer over medium heat for about 15 minutes.
- Add the leek sticks and serve with the pasta.
- 7th tip from star chef Stefan Wiertz: “If you want to prepare the salmon fillet particularly juicy, cook it in a baking dish at 175 ° C for about 12 minutes and then pluck it over the finished pasta!”
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