Linguine with salmon and saffron butter
4 Servings • 567 kcal / 2372 kJ, 25 g E, 20 g F, 71 g KH pro Portion
INGREDIENTS
1 untreated lemon
250 g Stremellachs
5 El Butter
2 Msp. ground saffron
400 g Linguine
1 Teaspoon of salt
Pfeffer
Preparation time:
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.