Summary

Ingredients

• 800 g salmon fillet (s)
• 2 lemon (s), add the juice
• 250 g mushrooms, fresh
• some oil (2 - 3 tablespoon)
• 1 tablespoon butter or margarine
• 1 tablespoon flour
• 125 ml vegetable stock, instant
• 125 g whipped cream
• salt and pepper
• 1 pinch (s) sugar
• 1 teaspoon pepper, green, pickled
• 250 g ribbon noodles
• Salt water
• 500 bunch dill
• some lemon (s) slices
• Pepper, coarsely ground
• some lemon peel, untreated (zest)

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Instructions

1. Wash the fish, pat dry, season with salt and drizzle with half of the lemon juice. Let something go. Clean and wash the mushrooms and, if necessary, halve or cut into slices.
2. Heat the oil in a pan and fry the mushrooms in it. Take out of the pan and set aside. Put the pan with the oil aside as well.
3. Melt the butter or margarine in a saucepan, dust with flour and deglaze with the broth, cream and the remaining lemon juice. Bring to the boil, season with salt, pepper, sugar and green pepper. Put the mushrooms in the sauce and keep warm.
4. Cook the pasta in salted water according to the instructions on the packet. In the meantime, heat the oil in the pan again and fry the fish fillets in it for approx. 4 minutes on each side.
5. Wash the dill and shake dry. Put something aside for garnish, coarsely chop the rest.
6. Drain the pasta, rinse and sprinkle with chopped dill. Arrange the fish, pasta and sauce on plates. Serve garnished with lemon wedges, coarse pepper, lemon zest and dill if desired. Serve with the remaining sauce.