Summary

Ingredients

• 500 g noodles (wild arlic noodles)
• 250 g salmon fillet (s)
• Butter, for frying
• salt
• pepper
• 100 ml white wine
• Lemon juice
• Sweetener or sugar

For the sauce:

• 1 medium onion (s)
• Butter, for frying
• 200 ml cream
• 200 ml milk
• salt
• pepper
• Wine, white
• Lemon juice
• Sweetener or sugar
• 200 g ricotta

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Instructions

1. Cut the salmon fillet into cubes. Heat the pan, heat the butter and fry the salmon cubes briefly on all sides. Season with salt and pepper. Then deglaze with the white wine, a dash of lemon juice and a splash of sweetener (or sugar) and simmer over low heat.
2. In the meantime, for the sauce, finely dice the onion and fry in a saucepan with butter. Deglaze with cream and milk, bring to the boil. Season the sauce with salt, pepper, a dash of white wine, lemon juice and sweetener (sugar).
3. Meanwhile, cook the wild garlic noodles in a large saucepan with the lid open until al dente.
4. When the pasta is ready, stir the ricotta into the sauce and heat it carefully - do not let it boil! Possibly season again to taste. If the sauce is too thick, just add some milk or cream.
5. Arrange the pasta with the sauce and the salmon cubes on a plate.