Summary

Ingredients

• 400 g salmon fillet (s), possibly frozen
• 2 peppers (Ramiro peppers)
• 2 leeks
• 1 small onion (s)
• 3 cloves garlic
• some stalks herbs (parsley, chives, basil)
• 0.5 ½ cup crème légère
• 100 ml cremefine or cream
• 50 ml white wine, dry
• 0.5 ½ lemon (n)
• 200 g pasta (e.. fusilli)
• Water (salt water)
• salt and pepper
• Curry powder

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Instructions

1. Cook the pasta in salted water until al dente. Cut the salmon fillet into cubes, lightly pepper and drizzle with a little lemon juice, then fry and then keep warm.
2. Cut the onion, paprika and leek into small pieces and fry, mash the garlic cloves (can also be more than three) and add, season with salt and pepper. Then pour the white wine into the pan and let it simmer. If you prefer the vegetables to be firm to the bite, take them out beforehand and keep them warm. Then add the crème légère and cremefine and stir in the chopped fresh herbs. Season to taste with spices. At the end, put the salmon (and, if necessary, the vegetables) back into the sauce and let it steep for a while.
3. In my opinion, the whistle on the dish is the pinch of curry, so don`t leave it out.