Summary

Ingredients

• 750 g stewed cucumber (alternatively cucumber)
• 2 shallot (s)
• 1 tablespoon butter
• 1 tablespoon flour
• 150 ml vegetable stock
• 200 g whipped cream
• 150 g yourt
• salt and pepper
• 2 teaspoons mustard, medium hot
• 1 tablespoon sherry, drier
• 400 g pasta
• 3 sprigs tarragon or basil
• 1 tablespoon oil
• 4 port. Salmon fillet (s) à 160 g
• 1 lime (s) or lemon

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Instructions

1. Wash and peel the cucumber, cut in half lengthways, scrape out the seeds with a spoon. Divide the cucumber halves into 1/2 cm thin slices. Peel the shallots and chop them into small pieces.
2. Heat the butter in a saucepan. Stew the cucumber slices in it for 1 minute, remove. Steam shallots in the frying fat until translucent, dust with flour and deglaze with stock. Add the cream and yoghurt and cook for 3 minutes. Season with salt and pepper. Stir in mustard and sherry. Put the cucumber in the sauce.
3. Cook the noodles in salted boiling water according to the instructions on the packet until they are al dente.
4. Rinse off the herbs, pluck the leaves off and cut into small pieces.
5. Heat oil in a pan. Fry the salmon in it over medium heat for 2 to 3 minutes on each side.
6. Salt and pepper. Squeeze the lime or lemon, drizzle the juice over the salmon.
7. Heat the cucumber vegetables again, stir in the herbs. Serve the salmon with vegetables and noodles.