Summary

Ingredients

• 250 g spahetti (sepia)
• 250 g salmon, or wild salmon, frozen
• 1 leek
• 1 cup cream
• 100 ml vegetable broth, or chicken broth
• 1 squirt lemon juice
• some lemon peel
• Fennel seeds
• 1 shot ouzo, or glass white wine
• Dill, frozen, or fresh
• butter
• salt and pepper

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Instructions

1. Cook the pasta al dente according to the instructions on the packet.
2. Slowly roast a few fennel seeds in a pan, so the aroma comes out nicely. Then melt some butter and cut the salmon into small cubes and sauté in the pan. Halve the leek lengthways and cut into fine rings and add to the salmon. Fry for 2-3 minutes. Then deglaze with lemon zest, lemon juice and a dash of ouzo. Let it reduce for 2 minutes and then add the broth and cream. Simmer without the lid for about 10 minutes at a low temperature. This reduces the sauce a little and becomes creamy. Season with salt and pepper and a little dill and fold the finished pasta into the sauce.
3. The anise note goes very well with salmon.