Spaghetti with Salmon Whipped Cream Sauce

Pasta dishes are always a good idea!

Remove the salmon, provided that necessary, from the skin and the thick central bone and cut into cubes of 1 cm edge length. Place the salmon cubes on a plate, sprinkle with the juice of one lemon, season with salt, season with pepper and place in the refrigerator with the lid closed.

Remove the shallots or possibly the peel from the onion and chop finely. Rinse the chervil, pluck off the leaves and set aside a few for the garnish, chop the rest.

In the meantime, boil enough salted water and cook the spaghetti in it for about 8 minutes “al dente”. Pour into a sieve and drain well.

Heat the butter in a saucepan and sauté the onion cubes for about 5 minutes at low temperature. Add 1/3 of the chervil and sauté briefly.

Extinguish with the white wine or fish stock, add the whipping cream, bring everything to the boil and cook in the open saucepan by about 1/3. Blend the sauce in a hand mixer or with a hand blender, season with salt, pepper and a pinch of nutmeg.

Add the marinated fish cubes to the sauce and cook for 1-2 min at low temperature with the lid closed, but do not let them bubble up. Sprinkle the remaining chervil into the sauce. Drain the spaghetti, mix with the sauce in a heated baking dish and bring to the table on the spot. Or serve the sauce ge

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