Spaghetti with Salmon – Pernod Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g salmon fillet (s)
- 1 tablespoon butter
- 1 teaspoon flour
- 150 ml milk
- 150 ml whipped cream
- salt and pepper
- 400 g pasta (spahetti)
- 1 bunch chives
- 2 tablespoon Pernod or Richard
Print Recipe
Pin Recipe Instructions
- Halve the salmon fillet lengthways and cut into 1 cm wide strips.
- Heat the fat in a small saucepan, stir in the flour and sauté for 1 minute. Pour in the milk and cream, season with salt and pepper. Cook for 10 minutes over a mild heat while stirring.
- In the meantime, cook the pasta in salted water. Cut the chives into rolls. Bring the sauce with Pernod to the boil, add the salmon fillet strips and chives. Put the pot aside and let the salmon steep in it for 4 - 5 minutes.
- Serve the drained spaghetti with the sauce. Tastes fantastic! Belongs to my standard recipes!
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