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🍝 Salmon Spaghetti in Cream Sauce

816 kcal · 30 min · 4 servings

Ingredients

• 400 g fresh salmon fillet (skinless)
• 2 tbsp lemon juice
• 2 tbsp butter
• salt
• 400 g spaghetti
• 3 shallots
• 2 tbsp butter
• 200 g whipping cream
• 200 ml fish stock
• pepper (from the mill)
• nutmeg
• 2 tbsp chopped basil

Instructions

1. 1. Cut the salmon fillet into small cubes.
2. 2. Add the lemon juice and mix everything lightly.
3. 3. Peel the shallots.
4. 4. Dice the shallots into very fine pieces.
5. 5. Heat the butter in a pot.
6. 6. Sauté the shallots until soft.
7. 7. Deglaze the shallots with the fish stock.
8. 8. Add the cream to the pot.
9. 9. Season the sauce with salt.
10. 10. Season the sauce with pepper.
11. 11. Season the sauce with ground nutmeg.
12. 12. Reduce the sauce over high heat.
13. 13. Cook the sauce for about 10 minutes.
14. 14. Wait until the volume of the sauce has halved.
15. 15. Season the salmon cubes with salt.
16. 16. Season the salmon cubes with pepper.
17. 17. Heat butter in a pan.
18. 18. Fry the salmon pieces in the hot butter.
19. 19. Cook the salmon for about 3 to 4 minutes.
20. 20. Cook the salmon until it is golden brown.
21. 21. Bring plenty of water to a boil.
22. 22. Salt the boiling water.
23. 23. Cook the spaghetti in the salted water.
24. 24. Cook the pasta until firm to the bite (al dente).
25. 25. Drain the cooked pasta.
26. 26. Toss the pasta with the salmon sauce.
27. 27. Plate the spaghetti.
28. 28. Garnish the dish with fresh basil.
29. 29. Serve the spaghetti warm.

Nutrition per serving

• kcal: 816
• Protein: 37 g · Fett/Fat: 41 g · Carbs: 73 g