Summary

Ingredients

• 250 g pasta, reen
• 250 g salmon, frozen
• 4 teaspoons flour
• 4 teaspoon, heaped margarine (semi-fat)
• 400 ml milk, 1.5% fat
• 1 teaspoon vegetable stock
• 1 teaspoon tomato paste
• Splash lemon juice
• salt and pepper
• dill
• herbs Provence
• Oil, for frying

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Instructions

1. Thaw the salmon, cut into small cubes and drizzle with lemon juice. Lightly fry the cubes in a pan with a little oil and keep warm.
2. In the meantime, cook the noodles al dente.
3. Melt the margarine over a low heat and sprinkle in the flour, stirring constantly, until a lump forms on the whisk. Gradually add the milk in small portions and keep stirring so that no lumps form. Now turn up the temperature and add the tomato paste, vegetable stock and spices. Bring the sauce to the boil until the desired consistency is achieved and heat the salmon cubes again.
4. In terms of quantity, the sauce is intended for sauce lovers, it is also sufficient for 3 people.