Salmon Pasta ala Remy
A classic with a realtasting lemon twist. Enjoy
A classic with a realtasting lemon twist. Enjoy
≈ 1080 kcal · 48 g de protéines · 102 g de glucides · 53 g de lipides — estimation IA par portion
Ingrédients
Préparation
- 1
Hand crush the garlic, add the oil to the pan and add the garlic. Gently fry to extract the garlic into the oil. After 5 minutes add the finely chopped red onion. Fry them until glazed and lightly colored. Take the garlic out and finely chop it (should be glazed) Take the onion oil mixture out.
- 2
Cook the pasta very al dente. 10 grams of salt per liter of water.
- 3
Fry the salmon and gently undercook a little. Should be pink and juicy inside.
- 4
Add the creme fraiche and creme to the pasta. Add the onions (drain some of the oil) and mix well. Mix in 1 - 2 tspns of lemon juice (more if you like) and zet to taste. Spoon the mixture. Add some parsley, black pepper and spoon again.
- 5
Add the flakes of salmon. Get large flakes in the structure direction of the fish and gently spoon again. Enjoy!
La suggestion de vin de Rémy
white wine from Cassis
I paired this with a white wine from Cassis made by Jonathan from Clos Sainte Magdeleine 2015. Its freshness and herbal elements work well with this delicious pasta dish.
