Summary

Ingredients

• 400 g zucchini
• 1 clove garlic
• 125 ml water
• 200 ml sweet cream
• 1 piece (s) ginger, the size a walnut
• 1 teaspoon stock, grained
• salt and pepper
• 250 g salmon fillet (s)
• 500 g ribbon noodles
• oil

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Instructions

1. Cut the zucchini into thin slices, sauté in a little oil with the pressed garlic clove. Pour in the water and cream, press or grate the peeled ginger, bring to the boil once. Season to taste with broth, salt and (lemon) pepper.
2. Cut the salmon fillet into small pieces, add and leave to stand for about 3 minutes with the plate switched off.
3. Then add the pasta, which has meanwhile just been cooked firm to the bite, toss briefly in the pan over high heat, possibly add a little pasta water.
4. Serve hot on preheated plates.