Trofie with salmon and citrus fruit fragrance

Trofie with salmon and citrus fruit fragrance

160 g fresh onion
100 g butter
500 g fresh salmon
500 g fresh cream
to taste fresh lemon zest
to taste fresh thyme for garnish
to taste fresh parsley

For 6 people

Finely chop the fresh onion and sweat in the butter. Cut the fresh salmon into julienne, add to the onion and cook. The salmon should flake apart slightly during cooking. Add the fresh cream and Pesto di agrumi and cook for a few minutes. Cook the trofie in lots of boiling salted water. Drain the pasta and combine with the sauce. Garnish with freshly chopped parsley, pink pepper, lemon zest and a few sprigs of thyme.


Chef Monica Copetti

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