Salmon noodles with mustard sauce

Ingredients for 2 servings:

• 140 g pasta
• 320 g cucumber(s)
• 1 cup vegetable broth, strong
• 2 onions
• 250 g salmon fillet(s)
• Fresh herbs of your choice
• Salt
• 2 egg yolks
• 6 tbsp mustard, hot

Instructions

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

reduced-calorie

Cook the pasta in salted water according to the package instructions until al dente, then drain. Meanwhile, rinse the cucumber, halve it, and deseed it. Bring the seeds and vegetable stock to a boil in a pan. Peel the onions, slice them into strips, and add them to the pan. Finely chop the cucumber, add them to the onions, and cook for 3-4 minutes, until some of the liquid has evaporated. Rinse the fish, pat it dry, place it on top of the vegetables, cover, and let it cook over low heat for 4-5 minutes (depending on the thickness of the fillet). Chop the herbs. Measure out about 2 tablespoons of the vegetable stock from the pan and mix it with the mustard and eggs. Remove the fish from the pan and keep warm. Add the drained pasta and egg to the vegetables in the pan, mix everything together, do not cook, and serve with the fish. Sprinkle with herbs.