Summary

Ingredients

• 2 small salmon fillet (s) (TK)
• 1 small onion (s)
• liter ⅛ white wine, drier
• 1 lemon (s), zests and the juice from them
• 1 cup whipped cream
• 2 tomato (s)
• 0.5 ½ bunch rocket, cleaned
• salt
• 500 g pasta your choice
• Butter for frying
• 1 pinch (s) sugar
• Pepper, freshly ground

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Instructions

1. Cut the salmon into thin slices, not completely defrosted. Heat the butter in a pan and fry the salmon slices side by side in a light brown color on both sides. Salt and season with freshly ground pepper. Remove from pan and set aside.
2. In the meantime, cook the noodle al dente according to the instructions on the packet. Then drain through a sieve.
3. Peel the onion, dice it finely and fry it in the fish pan until translucent, adding a little olive oil if necessary. Deglaze with white wine, lemon juice and cream. Season the sauce with salt, pepper and a pinch of sugar. Simmer slightly thickly over medium heat. Then add the salmon slices again and heat them up in the sauce, but do not cook any more. Scald the tomatoes with boiling water. Then peel, core and cut into small cubes and place on the salmon sauce pan. Garnish with lemon zest (thin lemon zest strips) and cleaned rocket.
4. Serve with the pasta.
5. Attention: When you cook for the first time, add the lemon juice little by little and season again and again. Some people may find the sauce too sour with the specified amount of lemon juice. The addition of sugar can therefore also be varied. Alternatively, you could increase the amount of wine a little.