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Spaghetti with salmon – Pernod sauce

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Ingredients for 4 servings:

  • 500 g salmon fillet(s)
  • 1 tbsp butter
  • 1 tsp flour
  • 150 ml milk
  • 150 ml whipped cream
  • salt and pepper
  • 400 g pasta (spaghetti)
  • 1 bunch of chives
  • 2 tbsp Pernod or Richard

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Halve the salmon fillet lengthwise and cut into 1 cm wide strips. Heat the fat in a small saucepan. Stir in the flour and sauté for 1 minute. Pour in the milk and cream, season with salt and pepper. Cook over low heat for 10 minutes, stirring occasionally. Meanwhile, cook the pasta in salted water. Cut the chives into rolls. Bring the Pernod sauce to a boil, add the salmon fillet strips and chives. Set the pan aside and let the salmon simmer for 4-5 minutes. Serve the drained spaghetti with the sauce. Tastes fantastic! It’s one of my go-to recipes!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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