Time

approx. 30 minutes

Difficulty level

very easy

Servings

4 Servings

Ingredients

AMOUNT  
400 g ribbon noodles
500 g salmon filet (no skin)
1 tbsp. oil
75 ml Blanchet Blanc de Blancs
200 ml 15% cream
250 g ricotta
  salt
  pepper
  sugar

Preparation

  1. Rinse and drain spinach. Rinse lemon in hot water, rub dry, peel zest. Squeeze the juice from the lemon, cook noodles in boiling salt water.

  2. Rinse salmon, blot dry and cube. Heat oil in a non-stick pan. Cook salmon for 4 to 5 minutes. Add dashes of salt and pepper. Deglaze with Blanchet, 100 ml of water, cream and 2 tbsp. of lemon juice. Let simmer for 2 to 3 minutes. Stir in ricotta and lemon zest. Season sauce with lemon juice, salt, pepper and a dash of sugar. Heat salmon in sauce.

  3. Toss noodles with spinach, sauce and salmon, then serve.

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