Summary

Ingredients

• 250 g wild salmon fillet (s), frozen
• 500 g taliatelle, fresh, from the refrierated counter
• 300 g creamed spinach
• 1 beefsteak tomato (s)
• 2 cups Cremefine for cooking, 7%
• 1 tablespoon, heaped tomato paste
• 1 bunch parsley, chopped
• salt and pepper
• Butter for frying
• 150 g cheese, rated e.., Gouda

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Instructions

1. Thaw the salmon and cut into 1 cm cubes with a sharp knife. Fry these in butter in a larger pan.
2. In the meantime, defrost and cook the creamed spinach in a saucepan as instructed.
3. Season the salmon cubes with salt and pepper, pour in the Cremefine and bring to the boil. Stir in the tomato paste, add the diced tomato and the parsley and season everything again with salt and pepper.
4. Put the fresh tagliatelle uncooked in a baking dish and pull apart a little. Fold in the spinach. Then spread the salmon cream sauce over it, sprinkle with the grated cheese and bake in the oven at 180 degrees for about 20 minutes.
5. Lettuce in cream sauce tastes good with it.