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
- Remove the wild salmon fillet from the foil and allow to thaw overnight in the refrigerator.
- Preheat the oven to 210 ° C (top and bottom heat).
- 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.
- Then remove the wild salmon filet from the oven, cover with aluminum foil and let rest for ten minutes, keeping warm.
- 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.
- 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.
- Stir the contents of the light sauce (25 g) with the whisk into 250 ml of warm water and bring to the boil.
- Add the deep-frozen and finely chopped dill (about 3-4 heaped teaspoonfuls) and simmer over low heat with stirring for 1 minute.
- Place the wild salmon fillet on a bed with the tagliatelle, then serve the beans wrapped in bacon and dill sauce.