Summary

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

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Instructions

1. Bring water with salt and vegetable stock to a boil in a larger saucepan and place the pasta.
2. For the last 8 minutes of the cooking time, add a pinch of sugar and add the asparagus to the pasta in the saucepan.
3. 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.
4. Measure out 1/8 liter of the cooking water and mix thoroughly with the cream cheese to make a sauce.
5. Cut the chives into fine rolls and stir into the sauce.
6. Arrange the tagliatelle, asparagus and salmon on a plate.
7. Pour the cream cheese sauce over the pasta and the lower part of the asparagus.
8. Also optically a very appealing meal.