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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
  • 0.5 ground psyllium
  • 140 gluten-free flour
  • 0.5 saffron
  • 1 olive oil
  • 2 eggs
  • salted water
  • 20 lactose-free butter
To prepare the fish
  • 650 salmon fillets
  • oil
  • 400 white asparagus
  • 0.5 salt
  • 0.5 chervil
  • 0.5 salt
  • 2 lactose-free full cream
  • 0.5 white wine
  • 20 dried morel mushrooms
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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.