Summary

Ingredients

• 1 onion (s)
• 125 g spinach leaves
• 200 g mushrooms
• 250 g salmon fillet (s)
• 50 ml white wine
• 1 tablespoon butter
• 100 ml whipped cream
• 250 g ribbon noodles
• Salt water
• 1 tablespoon sauce thickener
• 1 tablespoon horseradish, grated
• 0.25 ¼ bunch dill
• Salt and pepper, whiter

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Instructions

1. Finely chop the onion and coarsely chop the spinach. Slice the mushrooms and cut the salmon into small pieces.
2. Bring 1/8 liter of salted water and the wine to the boil, let the salmon steep in it for 5 minutes (do not boil, so that the salmon stays nice and juicy). Put the spinach on top of the fish and let it collapse. Take both out of the stock with the slotted spoon and drain. The cooking water is still needed.
3. Sweat the onion in the hot fat. Fry the mushrooms in it, turning, season with salt and pepper. Deglaze with the fish cooking water and cream, bring to the boil and simmer for about 5 minutes over low heat.
4. Cook the pasta in salted water according to the instructions on the packet. Thicken the sauce with sauce thickener. Season to taste with salt, pepper and horseradish. Heat the fish and spinach in the sauce.
5. Drain the pasta. Chop half of the dill. Arrange everything on plates and serve sprinkled with dill.