Green Ribbon Noodles with Salmon

Peel and dice the shallots. Crush the coriander. Peel the parsley root and cut into pieces. Clean the leek, rinse and cut into rings. Rinse and chop the dill. Boil 2 l of water with the parsley root, leek, coriander seeds, dill, salt and lemon slices. Carefully put in the salmon and let it steep for 8 min. Form the pasta in boiling salted water (the above 3 l – note from Britta), add oil and al dente for 10 min, drain and keep warm.

Heat 50 g butter in a frying pan and sauté shallots until translucent. Add fish stock and whipping cream and cook until creamy. Remove skin and bones from salmon and cut into coarse pieces. Whisk the remaining butter into the sauce and season with the sherry. Place the pasta on 4 plates, top with the salmon and spoon the sauce over the top.

Note from me: The sauce will be a little slimmed down calorie-wise if you use yogurt instead of oodles of butter and the whipped cream. Also gets nice and creamy and tastes great.

Tip: Use creamy plain yogurt for an even finer result!

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