Ribbon pasta with salmon cream sauce

Ingredients for 4 servings:

• 500 g tagliatelle, green
• 3 stalk(s) leeks
• 2 tbsp flour
• 2 tbsp butter
• 200 ml cream
• 250 ml vegetable stock
• 350 g salmon fillet(s) (frozen)
• 1 dashes lemon juice
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Thaw the salmon fillets thoroughly. Then cut into cubes, marinate with lemon juice and pepper, and let them marinate briefly. In the meantime, trim the leek, halve it, cut it into rings, and wash it. Drain well and then lightly sauté it in butter. Dust with flour and sauté until golden brown, deglaze with cream and stock, and simmer while stirring. Add the salmon cubes, do not cook, and let them simmer for about 15 minutes. In the meantime, cook the tagliatelle. Drain and add to the sauce. Mix carefully and serve immediately. Tip: This dish can also be prepared as a casserole. Instead of cooking the salmon in the pan, toss the cooked pasta with the leek cream. Add the salmon and sprinkle with breadcrumbs and knobs of butter. Then cook in a preheated oven at 200°C for about 20 minutes.