Summary

Ingredients

• 1 bunch spring onion (s)
• 2 zucchini
• 1 can mango (s) (drained weight 250 g, (or peaches)
• 500 g salmon fillet (s), whole (skinless)
• 2 tablespoon lemon juice
• 1 tablespoon clarified butter
• 1 teaspoon butter
• 1 tablespoon curry powder
• 100 ml vegetable stock, (instant)
• 200 g whipped cream
• 500 g ribbon noodles
• salt
• pepper

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Instructions

1. Clean and wash the spring onions and zucchini. Divide the onions into 3 cm long pieces. Halve the zucchini lengthways, cut across into slices. Drain the mangoes, collect the juice, divide the fruit into wedges. Rinse the salmon, pat dry. Halve lengthways, then cut across into 1 cm wide strips. Drizzle with lemon juice.
2. Fry the salmon in portions in a pan in hot lard, season with salt and pepper and carefully lift out.
3. Put vegetables in the pan, sauté for 3-5 minutes, remove from heat. Heat the butter in a small saucepan, stir in the curry and deglaze with the broth. Pour in the cream and some mango juice, simmer for 10 minutes on a low heat. Salt and pepper.
4. In the meantime, cook the pasta in plenty of salted water according to the instructions on the package. Put the vegetables back in the pan, place the salmon on top, pour in the sauce, heat.
5. Arrange the pasta with the salmon ragout on plates and serve.