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Tortelloni with salmon cream sauce

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Ingredients for 2 servings:

  • 400 g tortellini (tortelloni with cheese filling)
  • 200 ml cream
  • ½ onion(s), diced
  • 125 g salmon fillet(s), frozen
  • 1 dashes lemon juice
  • n. B. Sauce thickener
  • e.g. chives
  • salt and pepper
  • some butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Thaw the salmon. Heat a little butter in a pan and fry the onions until translucent. Add the cream and simmer over medium heat. Stir in some chopped chives and season the sauce with salt, pepper, and lemon juice. If desired, add a little sauce thickener to the sauce for a creamier consistency. In the meantime, dice the salmon or cut it into thin strips. Cook the tortelloni according to the package instructions and drain. Add the salmon to the cream sauce and turn off the heat. Let the fish simmer in the sauce for about 2 minutes, then pour the sauce over the tortelloni and enjoy.

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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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