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🍝 Fresh Pasta with Salmon and Broccoli Cream Sauce

1043 kcal · 30 min · 4 servings

Ingredients

• 500 g flour
• 1 tsp salt
• 5 eggs
• 1 tbsp olive oil
• 1 broccoli
• 400 g salmon fillet
• 1 tbsp clarified butter
• 1 small box saffron
• 200 ml whipping cream
• 200 g sour cream
• 4 tbsp lemon juice
• salt
• pepper (colorful, freshly ground)
• 0.5 bunch dill

Instructions

1. 1. Pour the flour onto a clean work surface and mix in the salt.
2. 2. Create a small well (depression) in the center of the flour.
3. 3. Crack the eggs one by one into the well.
4. 4. Pour in the oil and briefly mix the eggs and oil together.
5. 5. Slowly work the flour from the edges into the center until everything is combined.
6. 6. Knead the dough vigorously until it is smooth and slightly shiny.
7. 7. Let the dough rest for 20 minutes.
8. 8. Roll the dough out thinly on a lightly floured surface.
9. 9. Cut the dough into pasta shapes of your choice.
10. 10. Wash the broccoli and divide it into small florets.
11. 11. Cook the broccoli florets in plenty of salted water until al dente (still slightly firm).
12. 12. Cut the salmon into strips.
13. 13. Drizzle the salmon strips with a little lemon juice and let them rest for a few minutes.
14. 14. Fry the salmon strips in clarified butter.
15. 15. Deglaze the pan with lemon juice and add the cream.
16. 16. Add the saffron and let the sauce simmer gently for about 5 minutes.
17. 17. Wash the dill and shake it dry.
18. 18. Tear the dill into small pieces.
19. 19. Stir the sour cream into the sauce.
20. 20. Add the well-drained broccoli and season with salt and pepper.
21. 21. Gently mix the cooked pasta with the sauce.
22. 22. Plate the pasta.
23. 23. Garnish the dish with the fresh dill.

Nutrition per serving

• kcal: 1043
• Protein: 48 g · Fett/Fat: 50 g · Carbs: 99 g