A delectable dish that combines perfectly cooked pasta with a rich and velvety sauce made from flaky salmon.
Ingredients for 4 servings
- salmon 500 g
- gluten-free pasta 4 servings
- red bell pepper 1
- leek (green part) 1/2
- curry 1 tsp
- cayenne pepper 1 ml
- butter
- white cooking wine 200 ml
- fish stock (cube) 2 tbsp
- tomato puree 1.5 tbsp
- dragon 1 tsp
- chervil 1 tsp
- lactose-free cooking cream 150 g
- lactose-free sour cream 200 g
Instructions
- Cut the salmon into cubes. Cook the pasta according to the instructions on the package.
- Dice the bell pepper and slice the leek. Sauté curry and cayenne pepper in butter in a pot. Add the bell pepper and leek, sauté on low heat for a few minutes.
- Pour in wine and fish stock, mix in tomato paste and season with tarragon and chervil. Finally, add cream and let simmer on low heat for 10 minutes.
- Stir in crème fraiche and add the salmon, let simmer for about 10 minutes.
- Serve with the pasta and a delicious salad.
