Rice Noodles with Salmon & Coconut Sauce

Soak the rice noodles in cold water for ten minutes. You should choose the one that is a little bit wider, four to five millimeters wide.

Now cut the salmon into one and a half to two centimeter cubes. Season lightly with salt and marinate with the juice of the squeezed lime.

Cut the bell bell pepper and onion leek into small strips.

Peel the ginger and chop it finely. Now whip the sweet whipped cream until stiff.

Heat the butter in a saucepan and add a tablespoon of flour. Stir well, extinguish with coconut milk and wine. Next, form the chopped ginger to it and grate in a little lime zest.

Season carefully with salt.

In this hot sauce form the fish, the sugar snap peas and the bell pepper strips. Let it simmer for ten minutes at mild heat.

Drain the soaked rice noodles. Divide the noodles evenly on the plates and pour the salmon-coconut sauce over them. Garnish with green onion leek.

Variations, variations …

You can cook this dish the same way with Victoria perch or possibly with shrimp.

If sugar snap peas are too expensive for you, simply resort to carrots cut into narrow slices.

Speaking of which, whipped cream instead of crema frâiche makes sauces and soups more airy, exceptional when folded in just before serving.

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