Ribbon pasta with salmon ragout

Ingredients for 4 servings:

• 250 g salmon fillet(s)
• 1 organic lemon(s)
• 400 g tagliatelle pasta
• salt and pepper
• 250 g peas, frozen
• 2 tbsp oil
• some sugar
• 15 g flour
• 100 ml milk
• 100 g whipped cream
• 1 tsp vegetable broth
• 1 pot of chervil or basil

Instructions

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

Wash the salmon, pat dry, and roughly dice. Wash the lemon in hot water. Cut the peel into thin strips. Squeeze out the juice. Cook the pasta in plenty of boiling salted water for about 10 minutes. Add the peas for about 2 minutes. Heat the oil in a pan. Fry the salmon all over for about 5 minutes. Season with salt and pepper. Remove and keep warm. Sauté the flour in the hot frying fat until light yellow. Stir in 1/4 l water, milk, and cream. Add the stock, lemon juice, and half the lemon zest. Bring everything to a boil and reduce slightly. Wash the chervil and pick off all the leaves, reserving a little for garnishing. Season the sauce with salt, pepper, and sugar. Add the salmon and chervil. Drain the pasta and peas and serve immediately with the salmon ragout. Garnish with chervil and the remaining lemon zest. kcal: 710 Fat: 24 g = 30%