Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g ribbon noodles
- 100 g asparaus, reen
- 1 teaspoon vegetable stock
- 1 teaspoon salt
- 1 pinch (s) sugar
- 140 g fish fillet (s), frozen (wild salmon)
- 10 g chives, fresh
- 150 g cream cheese with arlic, 60%
- 125 ml broth
- salt
- pepper
- Flour, for breading
- Fat, for the pan
Print Recipe
Pin Recipe Instructions
- Bring water with salt and vegetable stock to a boil in a larger saucepan and place the pasta.
- For the last 8 minutes of the cooking time, add a pinch of sugar and add the asparagus to the pasta in the saucepan.
- Heat the fat in a small pan on medium heat, pat the salmon fillet dry, season with salt and pepper, turn in flour and then fry on both sides.
- Measure out 1/8 liter of the cooking water and mix thoroughly with the cream cheese to make a sauce.
- Cut the chives into fine rolls and stir into the sauce.
- Arrange the tagliatelle, asparagus and salmon on a plate.
- Pour the cream cheese sauce over the pasta and the lower part of the asparagus.
- Also optically a very appealing meal.
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