Fresh creamy fusilli with salmon fillet and broccoli

Name: fresh creamy fusilli with salmon fillet and broccoli
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 600 g fresh salmon fillet scale 300 g; 2 el traditional olive oil; 300 g fusilli; 2 stump Broccoli; 200 g creme fraiche; 100 g capers little pot

Italian fresh creamy fusilli with salmon fillet, broccoli, crème fraîche and capers

Ingredients

Kitchen Stuff

1 blender

Directions

Cut both pieces of salmon in half lengthwise so that you get 4 fillets.
Heat the oil in a frying pan and fry the salmon fillets for 8 minutes on medium heat. Turn halfway.
Remove the pan from the heat and leave to rest for 10 minutes with the lid on the pan. Season with salt and pepper.
In the meantime, bring a pot of salted water to the boil, add the pasta and cook for 10 minutes until al dente. Drain.
Meanwhile, wash the broccoli and divide it into small florets. Peel the sprout of the broccoli and cut into cubes.
Bring a pot of water to the boil, add the broccoli and boil for 3 minutes. Drain and rinse under cold running water (blanch).
Put half of the broccoli, all crème fraîche and the capers in a high cup and puree with the hand blender until puree. Season with pepper and salt.
Mix the puree through the pasta and serve with the rest of the broccoli and salmon fillet.