Wild salmon loin with salt stick crust on leek and spaghetti

Ingredients for 1 servings:

• 50g spaghetti
• 1 tsp salt
• 140 g leek, frozen
• 125 g wild salmon fillet(s)
• 400 ml crème fraîche
• 2 pinches of sea salt from the mill
• 2 pinches of pepper, mixed from the mill
• 1 sprig of dill
• 1 tbsp olive oil with truffle
• 20 g pretzel sticks

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Finely chop the dill, add salt and freshly ground pepper, and toss with a tablespoon of olive oil. Cook the spaghetti in well-salted water for about 10 minutes. Drain the spaghetti, reserving the water. Briefly blanch the leek in the spaghetti water. Brush the wild salmon loin with the spiced oil. Place the spaghetti in a small baking dish. Arrange the leek on top. Season the leek with salt and freshly ground pepper and cover with crème fraîche. Place the wild salmon on top and cover with crème fraîche. Cover everything with pretzel sticks and finish with crème fraîche. Bake in a preheated oven at 180°C (fan oven) for 20 minutes. Remove from the oven, plate up, and serve.