Wild garlic noodles with ricotta and salmon cubes

Ingredients for 4 servings:

• 500 g pasta (wild garlic pasta)
• 250 g salmon fillet(s)
• Butter, for frying
• Salt
• pepper
• 100 ml white wine
• lemon juice
• Sweetener or sugar
• 1 m.-sized onion(s)
• Butter, for frying
• 200 ml cream
• 200 ml milk
• Salt
• pepper
• wine, white
• lemon juice
• Sweetener or sugar
• 200 g ricotta

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cut the salmon fillet into cubes. Heat a pan, heat the butter, and briefly sear the salmon cubes on all sides. Season with salt and pepper. Then deglaze with the white wine, a dash of lemon juice, and a splash of sweetener (or sugar), and sauté over low heat until tender. Meanwhile, for the sauce, finely dice the onion and sauté in a saucepan with butter. Deglaze with the cream and milk, and bring to a boil. Season the sauce to taste with salt, pepper, a dash of white wine, lemon juice, and sweetener (sugar). Meanwhile, cook the wild garlic pasta in a large saucepan with the lid open until al dente. When the pasta is ready, stir the ricotta into the sauce and heat gently—do not let it boil! Season again if necessary. If the sauce is too thick, simply add a little milk or cream. Serve the pasta on a plate with the sauce and the salmon cubes.