Time
approx. 30 minutes
Difficulty level
very easy
Servings
4 Servings
Ingredients
| AMOUNT | |
| 400 g | ribbon noodles |
| 500 g | salmon filet (no skin) |
| 1 tbsp. | oil |
| 75 ml | Blanchet Blanc de Blancs |
| 200 ml | 15% cream |
| 250 g | ricotta |
| salt | |
| pepper | |
| sugar |
Preparation
-
Rinse and drain spinach. Rinse lemon in hot water, rub dry, peel zest. Squeeze the juice from the lemon, cook noodles in boiling salt water.
-
Rinse salmon, blot dry and cube. Heat oil in a non-stick pan. Cook salmon for 4 to 5 minutes. Add dashes of salt and pepper. Deglaze with Blanchet, 100 ml of water, cream and 2 tbsp. of lemon juice. Let simmer for 2 to 3 minutes. Stir in ricotta and lemon zest. Season sauce with lemon juice, salt, pepper and a dash of sugar. Heat salmon in sauce.
-
Toss noodles with spinach, sauce and salmon, then serve.
