Summary

Ingredients

• 500 g pasta your choice
• Salt water
• 400 g salmon fillet (s), preferably fresh
• 300 ml cream
• 100 ml white wine
• 1 medium onion (s)
• 1 clove garlic
• 2 tablespoon tomato paste
• salt and pepper
• 1 tablespoon sugar
• Lemon juice
• 2 tomato (s)
• some water, possibly

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Instructions

1. Finely dice the onion and sauté in a saucepan with olive oil over medium heat until translucent. Squeeze the garlic and cook for about 30 seconds. Deglaze with white wine.
2. Stir in the tomato paste and simmer gently for about 5 minutes. Add a small dash of water if necessary. Pour on the cream and bring to the boil again. Season to taste with salt, pepper, sugar and lemon juice. Remove the pot from the oven.
3. Wash the salmon and, if necessary, debone and skin it. Cut into 1 cm cubes and add to the sauce. The salmon is now cooking in the residual heat of the sauce, please put the lid on the pan!
4. Meanwhile, add salted water and cook the noodles al dente. When the pasta is ready, bring the sauce to the boil again. Dice the tomatoes and add to the sauce, let stand for 1 minute. You can add the noodles to the sauce and mix them or serve them separately.
5. Tip: A small green salad rounds off the dish.