Summary

Ingredients

• 400 g ribbon pasta, (taliatelle)
• salt and pepper
• 150 g zucchini (reen or yellow)
• 1 tablespoon margarine
• 1 onion (s)
• 150 g whipped cream
• 2 teaspoons broth, grained
• 4 tablespoon sauce thickener, lighter
• 3 stems dill
• 0.5 ½ lemon (the juice from it)
• 30 g parmesan, freshly rated
• 125 g mozzarella
• 500 g salmon fillet (s), (skinless)
• Fat, for the shape

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Instructions

1. Cook the ribbon noodles in plenty of boiling salted water until they are firm to the bite. Drain, quench and drain. Wash the zucchini and cut into slices. Fry in hot fat, season and remove.
2. Peel and dice the onion. Sauté in the frying fat until translucent. Stir in approx. 3/8 l water, cream and granulated broth. Bring to the boil, bind with a sauce thickener. Wash, chop and stir in the dill. Season to taste with salt, pepper and lemon.
3. Cut the mozzarella into slices. Cut the salmon into pieces, drizzle with the remaining lemon juice and season with salt.
4. Put the pasta, salmon and zucchini in a greased baking dish. Baste with sauce. Top with mozzarella and sprinkle with parmesan. Bake in a preheated oven (approx. 180 ° C) for 30 - 35 minutes.