Farfalle with Salmon in Lemon Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g salmon fillet (s), frozen
- 300 g Farfalle
- 75 g peas, frozen
- 1 lemon (s), untreated
- 1 bunch chervil
- 1 onion (s)
- 2 tablespoon butter
- 100 ml cream
- 15 grams flour
- 300 ml vegetable stock
- some salt and pepper
- some sugar
Print Recipe
Pin Recipe Instructions
- Thaw salmon, wash, pat dry and cut into bite-sized pieces. Peel the onion and chop finely. Wash the chervil and shake dry. Pluck the leaves and chop finely, except for something to garnish.
- Wash the lemon with hot water, rub dry and thinly peel the peel with a peeler. Cut 1/3 of the peel into very fine strips. Finely chop the rest of the peel. Then cut the lemon in half and squeeze out the juice.
- Season the salmon with a little salt and pepper. Heat the butter in the pan and fry the salmon in it on both sides for about 5 - 8 minutes. Then remove from the pan and keep warm.
- Prepare the pasta in boiling salted water according to the instructions on the packet. Add the peas to the pasta about 4 minutes before the end of the cooking time.
- Stew the onion cubes in butter for 2 minutes. Dust with flour and sauté briefly. Deglaze with the stock and cream. Bring to the boil and simmer gently for about 5 minutes.
- Put the chopped chervil, lemon juice and chopped peel in the sauce, season with salt and pepper and a pinch of sugar.
- Then add the salmon to the sauce and reheat if necessary. Drain and drain the pasta. Arrange the pasta and sauce on plates, garnish with chervil and lemon strips.
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