Summary

Ingredients

• 500 g ribbon noodles
• 400 g salmon fillet (s)
• 250 g cocktail tomatoes, yellow
• 150 g Goronzola
• 200 ml cream
• 20 g butter
• 1 egg yolk, fresh
• 10 basil leaves
• 8 leaves sage
• 4 tablespoon olive oil
• 1 hot pepper
• 1 squirt lemon juice
• salt and pepper

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Instructions

1. The day before, rinse the salmon fillets, pat dry, peel them if necessary and cut into pieces approx. 2 x 2 cm. Mix the salmon pieces in an airtight freshness box with the olive oil, the coarsely chopped basil and sage, the halved cocktail tomatoes, salt, pepper and a little lemon juice and leave to steep in the refrigerator overnight.
2. The next day, spread the marinated salmon with the tomatoes on a tray and grill in the oven with the grill function for 10-15 minutes. Turn if necessary. If there is no grill function, you can also switch to top / bottom heat approx. 200 ° C or in the pan.
3. Cook the pasta al dente according to the instructions on the packet. Melt the butter in a pan. Sauté the chopped peppers and melt the Gorgonzola in them while stirring. When the gorgonzola is completely melted, remove the pan from the heat. Stir in the cream and then the egg yolks. Let the mixture warm up again on the stove but never let it boil. Refine with herbs if you like.
4. Distribute the pasta and gorgonzola sauce on plates. Place the grilled tomatoes and fish on top. Garnish with sage and basil leaves if you like and serve with freshly ground pepper.