4 Servings • 567 kcal / 2372 kJ, 25 g E, 20 g F, 71 g KH pro Portion
1 untreated lemon
250 g Stremellachs
5 El Butter
2 Msp. ground saffron
400 g Linguine
1 Teaspoon of salt
that. 15 Minutes (plus cooking time)
Rinse the lemon with hot water, dry, rub the peel and squeeze out the juice. Pluck the salmon into small pieces.
Melt the butter in a coated saucepan, add the saffron and mix everything. Pasta, Lemon juice and peel, Salt and 400 Add ml of water. Put the lid on and let everything simmer for 7-10 minutes. If necessary add a little more water.
Carefully stir in the salmon and serve the linguine and salmon pot sprinkled with freshly ground pepper.