Ben's pasta with red wild salmon – cream sauce

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 250 g salmon fillet(s) (wild salmon), frozen
• 250 ml cream
• 250 ml milk
• 2 tsp sweet paprika powder
• 2 tbsp tomato paste
• 300 g pasta, short, e.g. Cavatelli pugliesi
• 75 ml red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp flour

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Bring a little water to a boil in a pot and sauté the wild salmon fillets for about 10-12 minutes over medium heat. Meanwhile, heat a pan, peel and finely chop the onion. Add the oil to the hot pan and sauté the onion until translucent. Add the paprika to the onions and deglaze with the vinegar, allowing the vinegar to evaporate over medium heat. Add the heavy cream to the pan. Reduce the heat so that the cream no longer boils and heat the sauce on low for about 5 minutes. Meanwhile, put the water on the boil for the pasta, remove the wild salmon fillets from the water and cut into small pieces. Then mix the flour with the cold milk and add it to the sauce together with the tomato paste and the wild salmon, and heat on low for about 10 minutes. While the pasta is cooking al dente, keep the sauce warm on the lowest heat possible. Serve with the cooked pasta. Tip: A little bit of colorful pepper from the mill or dried peperoncini gives the dish a nice extra kick.