Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
Delivery costs:


Saffron pasta with salmon
1 h active | 3 h total
Nutrition facts per serving:
  • Energy in kcal about 805
  • Fat about 54g
  • Carbohydrates about 37g
  • Protein about 41g
This is needed
This is needed for 4 portion
Saffron pasta
  • 140 g gluten-free flour (Schär)
  • 0.5 sachet saffron
  • 0.5 tsp ground psyllium
  • 2 eggs, beaten
  • 1 tbsp olive oil
  • salted water, boiling
  • 20 g lactose-free butter, cut into pieces
To prepare the fish
  • oil for frying
  • 650 g salmon fillets, in 4 pieces
  • 0.5 tsp salt
  • 400 g white asparagus peeled, cut diagonally into pieces approx. 1 cm long
  • 20 g dried morel mushrooms, soaked, halved, washed thoroughly, drained
  • 0.5 dl white wine
  • 2 dl lactose-free full cream
  • 0.5 tsp salt
  • 0.5 bunch chervil, leaves torn off
View these products
And that's how it's done
And that's how it's done
Saffron pasta
Combine the flour with all the other ingredients up to and including the oil, mix and knead into a smooth dough. Shape the dough into a ball, wrap in cling film and chill for approx. 2 hrs.
Preheat the oven to 60°C, warm the plates and platter. Quarter the dough, roll out to a thickness of approx. 2 mm on a lightly floured surface, cut into strips approx. 1 cm wide, place on a floured kitchen towel. Cook the pasta in batches in just-boiling salted water for approx. 3 mins., drain. Add the butter, keep warm.
To prepare the fish
Heat the oil in a non-stick frying pan. Fry the fish in batches for approx. 3 mins. on each side, remove the fish from the pan, season with salt and place on the warmed platter, keep warm. Heat the oil in the same pan. Stir fry the asparagus and morels for approx. 5 mins. Pour in the wine, reduce completely, add the cream, simmer for approx. 4 mins., season with salt. Sprinkle with chervil.