Salmon in Tomato – Cream Sauce with Pasta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 14) |
Ingredients
- 2 kg pasta, preferably with a long cooking time
- 1 ½ kg salmon, fresher
- 2 cans tomato (s) (pizza tomatoes)
- 200 ml white wine
- 1 packet herbs, frozen (6 herb mixture)
- 1 liter cream
- 1 tablespoon Herbs Provence
- 2 tablespoon butter
- 2 large onions
- 2 cloves garlic)
- 1 lemon (s), grated zest
Print Recipe
Pin Recipe Instructions
- Bring the water for the pasta to a boil in a very large saucepan.
- Remove the skin from the salmon and cut into approx. 2 cm cubes. Cut the onions into cubes, finely chop the garlic.
- Fry the onions and garlic in the butter in a large pan. Deglaze with the white wine. Add the tomatoes and let simmer briefly until some of the liquid has boiled down. Add the frozen herbs and lemon peel and season with salt, pepper and sugar.
- In the meantime, preheat the oven to 150 degrees Celsius. Put the tomato mixture in a large baking dish and distribute the salmon pieces evenly on top!
- In the meantime, heat the cream in the same pan and briefly bring to the boil with the herbs of Provence. Season with salt and pepper and pour evenly onto the salmon pieces, but keep 5 - 10 tablespoons of the cream for the pasta.
- Put the mold in the oven. Meanwhile cook the pasta for 15-20 minutes until al dente! If you have pasta that takes less cooking time, you have to add it to the water later, but that is roughly how long the salmon takes in the oven for the cream to thicken a little!
- Drain the pasta and mix with the rest of the cream from the pan so that it doesn`t stick.
- Spread the noodles on preheated plates and place the salmon with sauce on top! If you want and have it, you can rub parmesan on top.
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