Salmon Au Gratin with Vegetable Noodles
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 orange (s)
- 250 ml hollandaise sauce, also light
- 0.5 ½ bunch dill, or 1 teaspoon frozen dill
- 600 g salmon fillet (s), fresh or frozen
- salt
- Pepper, black, freshly ground
- Fat, for frying
- 200 g carrot (s)
- 200 g zucchini
- Fat, for frying
- 300 g ribbon noodles
- some pepper berries, pink, pink
Print Recipe
Pin Recipe Instructions
- Fish:
- Wash the orange with hot water, dry it and peel off the peel in thin strips with a zest zipper. Then cut the orange in half, squeeze out the juice and put it in a small saucepan. Bring the juice to the boil and reduce to about 1/4. Remove the saucepan from the heat and stir in the hollandaise sauce, stirring constantly. Chop the dill and mix in.
- Wash and dry the salmon and season with salt and pepper.
- Heat the frying fat and fry the salmon in it for about 3 minutes on both sides.
- Put the salmon in a baking dish. Pour 2 tablespoons of sauce over the salmon, a little more if you like. Grill over in the preheated oven for approx. 5 minutes.
- If the oven is too hot the sauce will turn black, so keep an eye on it.
- Vegetable pasta:
- Peel the carrots and cut into thin strips with a julienne cutter. Wash the zucchini and cut into thin strips with the skin.
- In the meantime, bring the pasta water to the boil and cook the pasta according to the instructions on the packet. About 2 minutes before the end of the cooking time, add the vegetable strips to the pasta and stir in well.
- Take the salmon out of the oven, garnish with the pink pepper and orange zest and drain the pasta.
- Serve everything and enjoy it.
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