Farfalle with salmon and vanilla sauce

Ingredients for 2 servings:

• 250 g salmon fillet(s)
• 200 g whipped cream
• 1 small onion(s)
• 1 jar white wine, dry
• 1 cube of chicken stock (organic), crumbled
• some oil (vanilla oil, possibly homemade)
• 5 cm vanilla pod(s), if desired
• 150 g farfalle or other pasta
• salt water
• 100 ml olive oil
• 100 ml vegetable oil, neutral
• 1 vanilla pod(s)

Instructions

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

interesting combination of vanilla and salmon

Dice the onion and sauté in vanilla oil, taking care not to brown. Deglaze with white wine and add the crushed stock cube. If you like, you can add a small piece of vanilla pod (approx. 5 cm) to the pot. Meanwhile, cook the pasta in salted water until al dente. In a pan, slowly fry the salmon fillet in vanilla oil on all sides. When the onions are soft, the wine has reduced, and the acidity has dissipated somewhat, add the cream. Slowly reduce the cream. Cut the fried salmon fillet into bite-sized pieces and add to the vanilla sauce. Place the pasta in a deep plate and spoon the sauce over it. Mix everything together and serve immediately. Arugula or lamb’s lettuce goes well as a side salad, perhaps with a dressing made from vanilla oil, lemon juice, sugar, salt, and pepper. If you don’t have vanilla oil, you can easily make your own. Simply heat the oil gently in a saucepan (max. 60°C). Halve the vanilla pod, scrape out the seeds, and add both the seeds and the pod to the oil. Let it steep for a while. Remove the pod from the oil and place it in a glass bottle. Using a funnel, pour the vanilla oil into the bottle. Vanilla oil is also great for making salad dressing.