I took a plane from Cologne to Berlin a few days ago. That day was also the Bambi ceremony in Berlin and in my plane, both on the next day and the next day on the return flight were celebrities, I know from television. It’s really strange somehow. You actually have the feeling you know these people and would like to greet them. But they only look at you blankly because you are a stranger to them. Really funny thing.
But one of those celebrities behaved quite differently than I would have thought. He stubbornly stuffed his suitcase trolley into the already overfilled luggage compartment, although it was more than clear that the hatch would not close in this way. According to the motto: “Will anyone judge”. Nobody but the stewardess scolded and cursed to himself in the attempt to clear up and ended up finding the Lord by shouting loudly. The suitcase finally landed under his seat.
Familiar and yet somehow different.
THE ICING IS A TOMATO MARKET
With some recipes, it’s kind of like a celebrity encounter. You think you know them and discover that they are somehow different, but mostly in a positive sense. Like my 25 minutes pasta with salmon cream sauce. She is well known but slightly different for me. I taste it with a little tomato paste, because that gives her a nice taste. Because tomato paste and cream harmonize with each other anyway and salmon as the third in the league fits perfectly.
PASTA WITH SALMON CREAM SAUCE – NO CREAM NO JOY
The cream is incidentally the main actress in the 25-minute pasta with salmon cream sauce. I just love cream and that’s why it comes with me in the food and unrestricted. I do not belong to the deniers who say, cream or fat in itself is evil, very angry! I think without fat, food tastes like nothing and if you eat everything in a healthy relationship, it fits. Flavors and their aromas simply unfold best in fat. So!
I’m also a big fan of salmon, and if there’s fish here, it’s usually salmon. Not only in taste I like it very much but also because it can be processed completely uncomplicated. Incidentally, you have conjured up the pasta with salmon cream sauce in an instant. Add a fresh salad and you have a healthy and balanced meal.
Pasta With Salmon Cream Sauce In 25 Minutes
PREPARATION 10 minutes PREPARATION 15 minutes TIME TOTAL 25 minutes PORTIONS 4 people
- 500 g salmon, fresh or frozen and thawed
- 400 g pasta, eg tagliatelle
- 300 g whipped cream (32% fat) – or cooking cream (15% fat)
- 20 g of butter
- 1-2 tablespoons tomato paste – to taste
- 2 teaspoons granulated vegetable broth – to taste
- 1 tablespoon of vegetable oil, neutral – eg rapeseed oil, sunflower oil
- Pepper – to taste
1.First, you put on your salted cooking water and let the pasta cook in it biss fest after packinginstruction .
2.Wash the salmon as desired and dab it dry, in any case cut into pieces .
3.Now you heat 1 tablespoon of vegetable oil with the butter and let the salmon cubes roast around it for about 5 minutes .
4.Deglaze directly with the cream and season with 2 teaspoons of granulated vegetable stock , tomato paste and pepper and bring to a boil.
5.The pasta Drain, drain and with salmon cream sauce before serving. I wish you a good appetite.
WHAT DO YOU MEAN?
Did you try the recipe once? How do you find it? I am always happy about praise, friendly criticism or your tips and experiences. Let us stay in the exchange via the comment function below. I would be happy.