Summary

Ingredients

• 250 g spahetti
• salt and pepper
• Chili powder
• 400 g salmon fillet (s) skinless
• 1 bunch spring onion (s)
• 1 onion (s)
• 2 tablespoon butter
• some butter for the tray
• some lemon juice (a few squirts)
• 3 teaspoons tomato paste
• 2 tablespoon flour
• 200 ml water
• 200 g whipped cream
• 1 teaspoon vegetable stock
• 50 g cheese (ratin cheese), rated

For the set:

• herbs
• lemon

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Instructions

1. Cook the spaghetti in plenty of boiling salted water for 8-10 minutes. Drain and drain.
2. Wash the salmon, pat dry and roughly dice. Clean and wash the spring onions and cut into pieces. Peel and finely dice the onion.
3. Heat 1 tablespoon butter in the pan. Fry the salmon all around for 2 - 3 minutes. Season with salt, pepper and lemon juice. Briefly sauté the spring onions. Take out both.
4. Heat 1 tablespoon butter in the frying fat. Sweat the onion in it. Stir in tomato paste and flour, sauté briefly. Stir in 200 ml of water, cream and stock. Bring to the boil and simmer for about 5 minutes, season to taste.
5. Place the noodles as nests on a small greased baking sheet (25 x 30 cm). Spread the salmon and spring onions on the nests. to distribute. Then pour the sauce over the nests and sprinkle with the gratin cheese.
6. Bake in a preheated oven (top / bottom heat: 225 ° C, convection: 200 ° C, gas: level 4) for about 12 minutes. Garnish with lemon and herbs.