Ben`s Pasta with Red Wild Salmon Cream Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 medium onion (s)
- 250 g salmon fillet (s) (wild salmon), frozen
- 250 ml cream
- 250 ml milk
- 2 teaspoons paprika powder, noble sweet
- 2 tablespoon tomato paste
- 300 g pasta, short ones, e.. Cavatelli puliesi
- 75 ml red wine vinegar
- 2 tablespoon olive oil, extra virgin
- 1 teaspoon flour
Print Recipe
Pin Recipe Instructions
- Bring some water to the boil in a saucepan and stew the wild salmon fillets for about 10-12 minutes over medium heat. Meanwhile, heat a pan, peel and chop the onion. Pour the oil into the hot pan and sweat the onion until translucent. Add the paprika powder to the onions and deglaze with the vinegar and let it evaporate over medium heat. Pour the whipped cream into the pan. Turn down the heat so that the whipped cream no longer boils and heat the sauce over a low flame for about 5 minutes.
- In the meantime, add the water for the pasta and remove the wild salmon fillets from the water and cut into small pieces. Then mix the flour with the cold milk and add to the sauce together with the tomato paste and wild salmon and heat for about 10 minutes on a low flame.
- While the pasta is cooking al dente, only keep the sauce warm on the lowest setting. Serve with the finished pasta.
- Tip:
- A little colored pepper from the mill or dried chilli pepper give the dish a nice additional kick.
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