Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic)
• 1 chilli pepper (s)
• 2 tablespoon butter
• 100 ml white wine, drier
• 125 ml vegetable stock
• 150 g cheese, rated (Gruyere / Gruyère)
• 150 g crème fraîche
• 400 g ribbon noodles, (linuine)
• 400 g salmon fillet (s) skinless
• 3 tablespoon lemon juice
• 2 tablespoon chives, cut into small rolls

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Instructions

1. Cook the noodles in plenty of salted water until they are firm to the bite.
2. Peel onion and garlic and chop finely. Halve the chilli, remove the core, wash and cut into fine strips.
3. Heat 1 tablespoon butter in a saucepan. Fry the onion and garlic in it. Then pour in the white wine and the broth, stir in the cheese and crème fraîche and let the sauce simmer until it is nice and creamy. Season to taste with salt and pepper.
4. Cut the salmon into bite-sized pieces. Heat the remaining butter in a pan and fry the salmon with chilli for 2-3 minutes, season with salt, pepper and lemon juice.
5. Stir the chives into the sauce. Divide the pasta on serving plates, pour the sauce on top and add the salmon.