Summary

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Put the chopped chervil, lemon juice and chopped peel in the sauce, season with salt and pepper and a pinch of sugar.
7. 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.