Pappardelle with shrimps and asparagus
Challenging
Serve hot
Florentine salmon fillet
Standard
Serve hot
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Ingredients
- Pappardelle (A20) - 200 g (4 nests)
- Cheese sauce (H7) - 100 g
- Salmon fillet - 180 g
- Spinach leaves - 100 g
- Butter - 20 g
- Salt and pepper
Preparation
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Ingredients
- Pappardelle (A20) - 200 g (4 nests)
- Cheese sauce (H7) - 100 g
- Salmon fillet - 180 g
- Spinach leaves - 100 g
- Butter - 20 g
- Salt and pepper
Florentine salmon fillet
Preparation
Fry the salmon fillet in a pan until golden brown and continue to cook in the oven. Keep a few spinach leaves aside for garnish and fry the rest in butter. Season. Add the cheese sauce to the pan with spinach and heat further over low heat. Adjust the seasoning if necessary. Heat the pappardelle nests for 75 sec. in slightly salted boiling water. Dress the salmon on a bed of sauce and the pappardelle on a bed of spinach. Serve with broccoli or another garnish of your choice.