Pasta and fish pan with red feta cheese sauce

Ingredients for 4 servings:

• 500 g pasta
• 4 portions of wild salmon fillet(s)
• salt and pepper
• lemon juice
• some butter
• 1 tbsp flour
• 500 ml water
• 100 ml tomato paste
• 1 carrot(s)
• 1 bell pepper(s)
• 200 g sheep’s cheese, in brine
• basil
• oregano
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the pasta according to the package instructions. Cut the wild salmon into small pieces, drizzle with lemon juice, and fry in oil. Season with salt and pepper occasionally—but don’t use too much salt, as the feta cheese will be added later. Add a little butter to the wild salmon and make a roux with the flour. Add the water and tomato paste and bring to a boil. Meanwhile, cut the bell pepper and carrot into small pieces and add to the wild salmon. Simmer for about 5 minutes over medium heat. Then cut the feta cheese into small pieces, add it, and season. Finally, drain the pasta and add it too. Let everything simmer for about 5 more minutes.