Wild salmon fillet Provencal

Time

Preparation time: 15 min.
Cooking or baking time: 40 min.
Total preparation time: 55 min.

Wild salmon fillet Provencal (700 g) on ​​a nest with rolled egg noodles (500 g) with beans wrapped in bacon and dill sauce

Ingredients (for one person):

  • Wild salmon fillet Provencal (Lidl), deep-frozen (350 g)
  • Bacon-wrapped beans (Lidl), deep-frozen (240 g)
  • Rolled egg noodles (Lidl), 150 g)

Bright dill sauce:

  • Dill, frozen and finely chopped (Iglo)
  • salt

preparation

  1. Remove the wild salmon fillet from the foil and allow to thaw overnight in the refrigerator.
  2. Preheat the oven to 210 ° C (top and bottom heat).
  3. Cook the wild salmon fillet in the oven in a fireproof mold for 15 minutes, then reduce the heat to 150 ° C and cook for another 10 minutes.
  4. Then remove the wild salmon filet from the oven, cover with aluminum foil and let rest for ten minutes, keeping warm.
  5. Roast the bean rolls wrapped in bacon with a little olive oil in a non-stick pan over a medium heat for 12 minutes, turning them regularly.
  6. Put the rolled egg noodles into lightly salted boiling water (1 L) and cook on a low heat for about 8-9 minutes with occasional stirring. When the noodles have the desired bite resistance, drain in a colander.
  7. Stir the contents of the light sauce (25 g) with the whisk into 250 ml of warm water and bring to the boil.
  8. Add the deep-frozen and finely chopped dill (about 3-4 heaped teaspoonfuls) and simmer over low heat with stirring for 1 minute.
  9. Place the wild salmon fillet on a bed with the tagliatelle, then serve the beans wrapped in bacon and dill sauce.

Oven Roasted Salmon Provencal | March 2024