Salmon with tagliatelle and vegetables from the wok

Ingredients for 4 servings:

• 2 salmon fillets
• 1 pack of shelled prawns
• 1 small broccoli
• 1 pack of sugar snap peas
• 1 pack of sprouts (mongoose sprouts)
• 350 g cream
• 250 g pasta (tagliatelle)
• 1 clove(s) garlic
• 1 jar white wine
• salt and pepper
• 2 tbsp olive oil
• 2 large carrots
• some vegetable broth

Instructions

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

Cut the salmon into small cubes, separate the broccoli into florets, and chop the carrots. Cook the tagiatelle al dente. Cook the broccoli and snow peas in the vegetable broth for about 5 minutes. Heat 1 tbsp. oil in a wok and fry the salmon. Season with salt and pepper. Remove the salmon. Add the garlic and prawns to the wok and fry, then remove. Add the remaining oil to the wok and sauté the carrot sticks and mung bean sprouts. Then deglaze with white wine and a little vegetable broth. Add the tagliatelle, broccoli, and snow peas. Pour in the cream, season, and stir. Let it reduce slightly, then stir in the salmon and prawns.