approx. 30 minutes
|400 g||ribbon noodles|
|500 g||salmon filet (no skin)|
|75 ml||Blanchet Blanc de Blancs|
|200 ml||15% cream|
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.
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.
Toss noodles with spinach, sauce and salmon, then serve.