John Myers
Contents
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Ingredients
- 750 g Frozen salmon
- 750 g Taglioni ribbon noodles
- 75 g Butter
- 800 ml Cream
- 2 tsp Vegetable broth powder
- 2 tbsp Tomato paste
- 1 tbsp Onion pulp, tube
- 3 Pc. Garlic cloves
- Sweet paprika
- Chilli flakes
- Frozen dill
- Black pepper
- Sea salt
- Salmon - breaded fish fingers deep-frozen
Instructions
- First put the salted water for the pasta on top and bring it to the boil and then cook the pasta in it.
- Then release the salmon from captivity and let thaw, rinse and drain on kitchen paper and pat dry. Peel the garlic and cut into small cubes. Cut the salmon into bite-sized cubes, is very good when it is still half frozen. But fresh salmon can also be used
- Heat the butter in a saucepan, add the tomato paste, onion paste and garlic and briefly roast in them, add the salmon and sauté in it for about 4 - 5 minutes - fry, add the cream, season with the stock and pepper and Let everything simmer for about 5 - 6 minutes do not let it boil.
- Add the dill, fresh dill can also be used here, and season with chili peppers and paprika to taste. Season again to taste and, if necessary, add the broth a little
- Drain the pasta and arrange on flat plates, pour the salmon - cream - sauce over it and serve.
- Since an unhurried visit was announced, there was also salmon - fish fingers.
Nutrition
Serving: 100gCalories: 286kcalCarbohydrates: 22.9gProtein: 10.9gFat: 16.8g
