Salmon – cream – pasta

Ingredients for 4 servings:

• 500 g pasta
• 250 g salmon fillet(s), frozen (wild salmon)
• 1 tbsp butter
• salt and pepper
• Herbs of Provence
• Broth, granulated
• 250 ml Cremefine for cooking

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Defrost the salmon fillet. Cook the pasta. I always do this in the microwave like this: put the pasta in a suitable bowl, season with salt, and add enough boiling water from the kettle to cover the pasta. Cook for 3 minutes at 600 watts, then cook for the remaining cooking time at 360 watts (e.g. package instructions say 7 minutes = 3 minutes at 600 watts and 4 minutes at 360 watts), then drain. In the meantime, cut the thawed salmon fillet into larger cubes. Heat the butter in a pan and fry the salmon pieces, seasoning with salt, pepper, and Provençal herbs. Add the pasta and mix well. Season again with granulated stock. Add the crème fraîche and let it thicken slightly. Serve with a green salad.