Salmon noodles with chili and leek

Ingredients for 4 servings:

• 500g tagliatelle
• 250 g salmon fillet(s), frozen or fresh
• 70 g leek, cleaned, weighed, cut into fine rings
• 1 cup of sweet cream
• 200 ml white wine
• 50 g Parmesan
• 50 g butter
• 25 g tomato paste
• 1 lemon(s), untreated
• 1 tbsp broth, clear (powder)
• Salt and pepper, white and black, freshly ground
• Fondor or Aromat
• Sugar
• Lemongrass
• 1 lemon(s), untreated
• ½ chili pepper(s), more or less to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in plenty of salted water until very al dente, then drain and set aside. Reserve about 150 ml of the pasta water. Cut the salmon into 1-2 cm strips and fry briefly in butter in a pan for about 30 seconds per side. Then remove from the pan and set aside. Immediately add the leek and the finely chopped chili pepper (it’s better to try half a chili first) to the pan and fry until hot. Reduce the heat slightly, add the tomato paste to the pan and fry. Deglaze with the wine and reduce slightly. Then stir in the stock, the reserved pasta water and the cream. Bring the sauce to a boil and season with salt, pepper, Fondor and lemongrass. Grate some lemon zest and add a dash of lemon juice. If desired, reduce the acidity with a pinch of sugar. Add the Parmesan cheese, the salmon and shortly after the pasta, toss everything well and let it simmer for another 2-3 minutes.