Pasta with Salmon Chicory Sauce

Ingredients

• Salt
• 200 g salmon fillet (frozen)
• 250 g chicory (2 chicories)
• 200 g organic orange (1 organic orange)
• 1 tbsp Rapeseed Oil
• 1 tsp flour
• 150 ml milk (1.5% fat)
• Pepper
• 120 g pasta
• 1 tbsp sour cream (10% fat)

Instructions

1. 1.

   Bring a large pot of salted water to a boil for the pasta. Cut the frozen salmon fillet into roughly 2x2 cm cubes with a sharp knife.

2. 2.

   Clean, wash, and halve the chicory; remove the stems and slice the halves into thin strips.

3. 3.

   Wash the orange, dry it, grate the zest finely, then cut in half and juice.

4. 4.

   Heat the oil in a deep pan and sauté the chicory for 1-2 minutes over medium heat.

5. 5.

   Dust with flour and pour in the milk. Stir in salt, pepper, and orange zest. Cook covered on low heat for 5 minutes.

6. 6.

   Cook the pasta in boiling salted water according to package instructions until al dente.

7. 7.

   Fold the orange juice, sour cream, and salmon cubes into the chicory sauce. Simmer on low heat for another 3-4 minutes, adding a little water if needed. Season with salt and pepper.

8. 8.

   Drain the pasta, let it dry slightly, and serve with the salmon chicory sauce.