Summary

Ingredients

• 250 g fish fillet (s), (salmon trout fillet), fresh or thawed)
• 1 tablespoon butter
• 1 tablespoon flour
• 100 ml cream
• 150 ml vegetable stock
• 100 g processed cheese
• 5 tablespoon white wine
• 3 tablespoon chives, cut into small rolls
• salt and pepper
• 1 pinch (s) nutmeg
• 250 g ribbon noodles

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Instructions

1. Cook the ribbon noodles al dente according to the instructions on the packet.
2. Heat the butter in a small saucepan, add the flour and sweat until lightly. Remove the saucepan from the stove and fill up with cream, vegetable stock, processed cheese and white wine while stirring with the whisk. Bring everything to the boil while stirring and simmer gently for a few minutes, stirring again and again. Season to taste with nutmeg, salt and pepper. Just before serving, add the chives rolls.
3. In addition, fry the salmon trout fillets for about 4 minutes on each side, season with salt and pepper.
4. To serve, arrange the ribbon noodles on plates, pour the cheese sauce over them and place the salmon trout fillets on top or next to them as you like.