You probably know the feeling, when you’re immersed in something to the degree that you forget about the whole world out there. And there is nothing wrong with that. The trouble begins once you get back to reality, and realise that you’re not just hungry – you’re starving! Ordering some food seems to take ages then, and even frozen pizza lasts forever until they are done! Toasts seem like a valid option. But if you want something more, then this is something for you! This ragout can be prepared with either salmon, as I did, or chicken.
Serves 4 and takes ca 15min. You need:
500g pasta (tagliatelle or spaghetti)
2 tbsp lemon juice
5-6 big champignions
1 tbsp butter
150g tomatoes (fresh or from a can)
1 tbsp honey or sugar
150g crème fraîche or cream
salt and pepper
fresh basil to garnish Skin the salmon, wash and cut into ca 3cm big cubes. Sprinkle with lemon juice. In the meantime, boil the water for pasta and prepare it in accordance to the packaging.
Peel the onion and cut into fine stripes. Clean the champignions and quarter.
Melt the butter in a pan, add the salmon cubes and saute for few minutes from all sides. Salt and pepper to taste, then move the salmon to a bowl.
Use the same pan to sear the onion and champignions. Add the tomatoes and cook for ca 4 minutes. Season with salt and pepper and the honey. Let it cook for few minutes, add crème fraîche and the salmon to the sauce and stir.
Garnish the pasta and the salmon ragout with fresh basil leaves and serve.