Linguine with organic salmon fillet

30 minutes

Leicht

4 people

Salmon Pasta is like the most popular girl in school - everybody's darling.

Ingredients

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw the organic salmon fillets for about 3 hours at room temperature or, ideally, overnight in the refrigerator. Use a sharp knife to loosen the skin of the salmon fillets underneath the meat.
To do this, place the fish fillets on a cutting board, skin side down. Cut between the skin and the meat with the knife. Alternatively, cut the fillets into small pieces, separating them from the skin.
Pour olive oil into a small pot and heat. Chop the onion and garlic and sauté in the heated oil for a few minutes. Add the Belfond organic fish stock and reduce for a few minutes. Add the cream and simmer for another 3-4 minutes. Season the stock with a little salt and freshly ground pepper.
In the meantime, bring a large pasta pot with at least 5 L water to the boil. Add the two salmon fillets whole to the fish stock and let them cook for about 5 minutes.
As soon as the pasta water boils, salt it sufficiently with approx. 4 tablespoons and add the pasta. Cook the linguine “al dente” according to the instructions on the package with plenty of bite
Lightly mash the salmon fillets in the fish stock. The fillets may still be glassy on the inside. Carefully pour the sauce into a pan and mix with the linguine. Garnish with chopped chives, divide between plates and serve - enjoy your meal!