Summary

Ingredients

• 200 g leek, only the liht reen
• 200 g salmon, smoked, thinly sliced
• 1 ½ liter broth
• 400 g noodles (e noodles)
• 1 tablespoon butter
• 4 tablespoon white wine, dry
• 50 g shallot (s), chopped
• 250 ml cream
• Salt and pepper from the mill
• 30 g parmesan, freshly rated

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Instructions

1. Cut the washed leek into 5 cm pieces and the salmon into thin strips. Instead of leeks, finely chopped sorrel can be used in spring.
2. Heat the broth. Add the pasta, stir well and cook until al dente.
3. Heat half a tablespoon of butter in a pan, sweat the leek in it and deglaze with 1-2 tablespoons of white wine, then fry the leek for 2-3 minutes until crisp.
4. Heat the rest of the butter, add the shallots and let them become translucent. Add the rest of the wine and let it boil off a little. Add the cream and reduce until the sauce is creamy. Remove the pan from the heat, season the sauce with salt (a little!) And pepper and mix in the parmesan.
5. Drain the pasta and drain well, add to the sauce and mix in the salmon strips.
6. A salad is suitable as a side dish.