Ribbon Noodles with Salmon

Try this delicious pasta dish:

The pleasant taste of vermouth naturally harmonizes with other seafood or fish. The alcohol dissipates during cooking.

Remove the remaining bones from the salmon fillet, cut it into cubes of about 2 cm and marinate it in citron juice.

Clean the shallot, the white of the leek, parsley and mushrooms, chop and sauté in the butter. Add the peppercorns, fish waste, bay leaf spice and extinguish with the white wine and a little water. Make 15 min on low flame, skim. Pour through a sieve and boil to about 200 ml. Instead of making all this work, you can also use ready-made fish stock. Add whipped cream and vermouth and reduce to desired consistency. Season with juice of one lemon, salt and white pepper.

Make the ribbon noodles in salted water.

Dry the salmon cubes a little and sauté them in butter, season with salt, season with pepper and put them in the sauce.

Serve the pasta with salmon sauce and chive rolls.

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