Summary

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

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Instructions

1. Fish:
2. 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.
3. Wash and dry the salmon and season with salt and pepper.
4. Heat the frying fat and fry the salmon in it for about 3 minutes on both sides.
5. 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.
6. If the oven is too hot the sauce will turn black, so keep an eye on it.
7. Vegetable pasta:
8. Peel the carrots and cut into thin strips with a julienne cutter. Wash the zucchini and cut into thin strips with the skin.
9. 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.
10. Take the salmon out of the oven, garnish with the pink pepper and orange zest and drain the pasta.
11. Serve everything and enjoy it.