Salmon – Noodle Pan
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g salmon fillet (s), (frozen also possible)
- 1 cucumber (s), green
- 1 onion (s)
- Parsley, smooth
- 2 tablespoon clarified butter
- 300 ml vegetable stock
- pepper
- sugar
- salt
- 250 g pasta or nocchi
- 150 ml whipped cream
- 3 tablespoon mustard, medium hot
- 2 tablespoon sauce thickener for light sauces
Print Recipe
Pin Recipe Instructions
- Wash the salmon fillet, pat dry, cut into large cubes and lightly salt.
- Peel the cucumber, cut in half lengthways, core and cut into pieces. Peel and dice the onion. Wash, pat dry and chop parsley.
- Bring the water for the pasta to the boil and season with salt.
- Heat a tablespoon of clarified butter in a saucepan. Sauté the onion and cucumber in it. Deglaze with vegetable stock, add salt, pepper and a pinch of sugar, cook for another 2-3 minutes.
- In the meantime, heat the remaining clarified butter in a coated pan and briefly fry the salmon cubes in portions all around.
- Add the pasta to the boiling water and cook according to the instructions on the packet until al dente.
- Add the salmon cubes, cream and mustard to the vegetables and cook for another 3 minutes. Add parsley, season the sauce to taste and bind with a sauce thickener.
- Arrange with pasta on the plate.
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