Summary

Ingredients

• 500 g ribbon noodles
• 3 salmon fillet (s), frozen
• 120 g rocket
• 10 cocktail tomatoes
• 50 g pine nuts
• 125 g parmesan, freshly rated

For the sauce:

• 2 cloves garlic
• 150 ml vegetable stock
• 200 ml milk
• 150 ml cream
• 1 tablespoon, heaped cornstarch
• 1 squirt lemon juice
• 1 teaspoon sugar
• 1 tablespoon olive oil for frying
• Salt and pepper, from the mill

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Instructions

1. Thaw the salmon and cut into cubes. Pepper, salt and drizzle with lemon. Quarter the tomatoes, lightly pepper, salt and sugar. Wash the rocket and cut 2/3 of it into small pieces. Grate the parmesan. Roast the pine nuts and peel the garlic.
2. Heat the olive oil in a pan and lightly fry the salmon in it. Remove from pan and set aside.
3. Heat the vegetable stock, cream, milk and half the amount of grated Parmesan in the pan. Press the garlic in through the press. Add the tomato pieces and pine nuts and bring everything to a boil. Mix the Mondamin with the milk and add as needed and stir well. Season to taste with pepper and salt.
4. Stir in the salmon and rocket and keep warm on speed 1.
5. Cook the pasta according to the instructions on the packet, drain and return to the pot. Mix with the contents of the pan.
6. Place the remaining rocket and parmesan on the table to sprinkle on top.