Summary

Ingredients

• 250 g spahetti
• salt and pepper
• 400 g salmon fillet (s), skinless
• 1 bunch spring onion (s)
• 1 onion (s)
• 2 tablespoon butter
• Lemon juice, a few splashes
• 3 teaspoons tomato paste
• 1 tablespoon flour
• 250 g whipped cream
• 1 teaspoon vegetable stock, instant
• 70 g cheese (ratin cheese), rated
• Water (salt water)
• 1 lemon (s) for garnish

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Instructions

1. Cook the spaghetti in plenty of boiling salted water until al dente and drain. Wash the salmon, pat dry, roughly dice. Clean and wash the spring onions and cut into pieces. Peel and chop the onion.
2. Heat 1 tablespoon butter in the pan. Fry the salmon all around for 2 - 3 minutes. Briefly sauté the spring onions. Season with salt, pepper and lemon juice. Take out everything.
3. Heat 1 tablespoon butter in the frying fat. Let the onion tarnish 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, then season to taste.
4. Place the noodles as nests in a greased baking dish. Spread the salmon and spring onions on top. Pour the sauce on top and sprinkle with cheese. Bake in the preheated oven (top / bottom heat: 225 degrees, convection: 200 degrees, gas: level 4) for 12-15 minutes. Garnish with lemon wedges.