John Myers
Salmon Ragout with Pasta
The perfect salmon ragout with pasta recipe with a picture and simple step-by-step instructions.
- 30 g Butter
- 1 Onion
- 2 Garlic cloves
- Fresh thyme
- 2 Bay leaves
- 4 Cloves
- 200 ml Riesling dry
- 500 ml Water
- 1 small Carrot
- 6 Mushrooms brown
- 100 ml Cream
- 600 g Salmon fresh
- 100 g Sour cream
- 2 Egg yolks, fresh
- 2 Seasoned salt from my KB
- 2 Garlic Pepper from my Kb
- 2 Telly cherry pepper
- 1 Splash Lemon juice
- 1 Splash Finely chopped parsley
- Telly cherry pepper
- 1 pinch Sugar
- Peel the onion and garlic, dice the onion and finely grate the garlic, rinse off the herbs. Heat the butter in a saucepan and fry the onions with the garlic, then add the thyme, bay leaf and cloves. Deglaze with white wine and water! Simmer everything for 10 minutes
- In the meantime, peel and finely dice the carrots, clean the mushrooms and cut into wedges. Peel the skin off the salmon and dice it into 1x1cm. Fry the mushrooms in butter until crispy. then add the diced potatoes. Wash the parsley, dice finely and also add.
- Now add the cream and sour cream to the sauce and stir well! Season to taste with seasoned salt, garlic pepper, pepper and lemon juice. Then add mushrooms, carrots with parsley. Put the sauce on the lowest level and stir in the egg yolks and let them set! Cook the salmon cubes in it for 10 minutes! Cook pasta of your choice on the side!
- Top off with Telly cherry pepper and sugar! Then serve with the pasta you want!
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