Pasta with Salmon and Broccoli Sauce

Ingredients

• 400 g farfalle
• Salt
• 250 g broccoli florets
• 400 g Salmon fillet
• 1 Shallot
• 1 Garlic clove
• 2 tbsp butter
• 150 ml dry white wine
• 150 ml fish stock
• 200 ml heavy cream
• a splash lemon juice
• pepper (ground)
• 1 tbsp freshly chopped dill

Instructions

1. 1.

   Cook the farfalle in salted water until al dente.

2. 2.

   Rinse the broccoli and blanch it in salted water for 4-5 minutes, then shock in cold water and drain. Rinse the salmon and cut into cubes.

3. 3.

   Peel and finely dice the shallot and garlic. Sauté them in 1 tbsp hot butter for 1‑2 minutes until translucent, then deglaze with wine. Reduce almost completely and add fish stock and cream. Let simmer slightly and puree with a hand blender. Season with salt, lemon juice, and pepper.

4. 4.

   Season the salmon with salt and pepper and brown it in the remaining butter in a non-stick pan. Add the broccoli to the sauce and cook for 2‑3 minutes until heated through. Toss the pasta into the sauce, sprinkle dill, and serve.