John Myers
Ingredients for 4 servings:
- 500 g pasta, possibly whole grain
- salt water
- 1 stalk(s) leek
- 10 cocktail tomatoes
- 1 m.-sized onion(s)
- 4 salmon fillets (frozen)
- 1 pack of processed cheese with herbs, reduced fat
- 1 pack of pure processed cheese, reduced fat
- 250 ml vegetable stock
- 1 tbsp cream or sour cream
- 1 tbsp herbs (e.g. wild garlic, parsley), fresh or frozen
- n. B. Sauce thickener
- pepper
- 1 tbsp oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Cook the pasta in salted water according to the package instructions. Slice the leek into strips. Halve the tomatoes. Dice the onions and sauté in oil in a large non-stick pan. Shortly after, add the frozen salmon fillets to the pan and fry briefly on both sides. Reduce the heat. Then add the sliced leek and fry briefly. After a few minutes, deglaze with the vegetable stock. Stir in the two packages of processed cheese and let it simmer briefly. Season with pepper. The fish simply cooks in the sauce (low heat, so that it just simmers). After about 10 minutes, stir in the crème fraîche and the herbs, add the halved cherry tomatoes to the pan and heat briefly in the sauce. If the sauce is too runny, thicken slightly with a sauce thickener. Drain the pasta, serve immediately with the sauce and salmon, and serve.
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