Paprika noodles with salmon

Ingredients for 4 servings:

• 400 g bell pepper(s), red
• 1 bunch of dill
• 200 g tagliatelle pasta
• salt and pepper
• 750 g pollock fillet(s)
• 1 tbsp flour
• 2 tbsp oil
• 1 tbsp butter or margarine
• 25 g sour cream
• 100 ml vegetable stock
• 1 tsp lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Clean the bell peppers and cut into 1 cm cubes. Chop the dill (except for a few tips). Cook the tagliatelle according to the package instructions until al dente. Cut the fish into 2 cm cubes, season with salt and pepper, and coat in flour. Fry in hot oil until golden brown. Remove from the pan. Add butter or margarine and sauté the bell pepper cubes until al dente. Drain the pasta and add it to the pan along with the sour cream, broth, and chopped dill. Season with salt, pepper, and lemon juice. Stir in the fish, garnish with dill tips, and serve immediately. Per serving: approx. 43g carbs, 3 BU