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🍝 Creamy Fennel Cream Pasta with Smoked Salmon and Dill

663 kcal · 30 min · 4 servings

Creamy Fennel Cream Pasta with Smoked Salmon and Dill Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring four liters of salted water to a boil in a large pot.
  2. 2. Halve the onions, peel them, and dice them finely.
  3. 3. Rinse the fennel under running water.
  4. 4. Separate the dill-like greens from the fennel and set them aside.
  5. 5. Remove the stalks and the root of the fennel.
  6. 6. Quarter the fennel and remove the hard core.
  7. 7. Cut the fennel into pieces about 0.5 centimeters in size.
  8. 8. Melt four tablespoons of butter in a pot over medium heat.
  9. 9. Sauté the fennel and onion cubes for about four minutes.
  10. 10. Stir occasionally until the ingredients are slightly translucent.
  11. 11. Wash the lime thoroughly.
  12. 12. Halve the lime and squeeze out the juice.
  13. 13. Add the cooking water and the cream to the fennel.
  14. 14. Season the mixture with salt and pepper.
  15. 15. Let everything simmer covered for about ten minutes.
  16. 16. Check if the fennel is soft.
  17. 17. Cook the pasta in the boiling salted water for about ten minutes al dente.
  18. 18. Wash the dill and pat it dry.
  19. 19. Pluck the dill tips from the stems.
  20. 20. Mix the dill tips with the fennel greens separated earlier.
  21. 21. Cut the salmon into small pieces or roll it into rosettes.
  22. 22. Take about 75 milliliters of the cooking water into a cup.
  23. 23. Drain the macaroni in a sieve.
  24. 24. Mix the pasta and the fennel cream sauce in a bowl.
  25. 25. If necessary, add some cooking water to loosen the pasta.
  26. 26. Season the sauce with salt, pepper, and lime juice.
  27. 27. Plate the pasta and the salmon.
  28. 28. Garnish the dish with the dill and the fennel greens.

Nutrition per serving