Filter
                
                
                    Reset
                
                
                
                
                    Sort ByRelevance
                    
                
            
                                    SuperWifey
                                
                            Pappardelle with salmon and horseradish sauce
Pasta with salmon and a sauce of horseradish and beetroot.
                              Share
                        
                        
                              Tweet
                        
                        
                              Pin
                        
                        
                              Whatsapp
                        
                        
                              Print
                        
                    Ingredients
Directions
- 
                                Grate the yellow skin of the lemon and squeeze out the fruit.
- 
                                Put the lemon zest and juice together with the beets and vodka in a tall cup and puree with the hand blender.
- 
                                Place the salmon in the baking dish and pour the beet marinade over it. Cover and allow to marinate in the refrigerator for 24 hours.
- 
                                Preheat the oven to 200 ° C. Remove the salmon from the marinade and pat dry. Store 2/3 of the marinade.
- 
                                Clean the oven dish with grease and oil. Put the salmon in it.
- 
                                Fry the salmon in the middle of the oven in about 15 minutes. Remove from the oven and let loosely covered with aluminum foil for 10 min.
- 
                                In the meantime, bring a saucepan of water to the boil and boil the eggs for 2½ minutes. Leave them to quench under cold running water, peel and halve them.
- 
                                Meanwhile, make the sauce. Put the preserved marinade with the crème fraîche and horseradish in a pan and bring to the boil.
- 
                                Cook for 5 minutes on low heat and season with salt and pepper.
- 
                                In the meantime, cook the pasta al dente according to the instructions on the package.
- 
                                Divide the pasta and watercress over 6 plates and spread the sauce over it.
- 
                                Break the salmon into pieces and put them on them. Divide the quail eggs over it, garnish with the cress and sprinkle with pepper.
Blogs that might be interesting
- 
                        
                         20 minMain dish(olive oil, minced beef, onion, taco seasoning mix, tomato paste, White beans, Beef broth, taco shell, thick leek, leaf parsley,winter filled tacos 20 minMain dish(olive oil, minced beef, onion, taco seasoning mix, tomato paste, White beans, Beef broth, taco shell, thick leek, leaf parsley,winter filled tacos
- 
                        
                         55 minMain dishmushroom broth tablet, water, chicken breast, shallots, traditional olive oil, romatomat, polenta, Parmigiano Reggiano, unsalted butter, truffle oil,parmesan polenta with pulled chicken 55 minMain dishmushroom broth tablet, water, chicken breast, shallots, traditional olive oil, romatomat, polenta, Parmigiano Reggiano, unsalted butter, truffle oil,parmesan polenta with pulled chicken
- 
                        
                         25 minMain dishcut leaf spinach part cubes, garlic, ricotta, egg, White bread, bread-crumbs, oil, tomato cubes, gnocchi di patate,spinach ricotta balls 25 minMain dishcut leaf spinach part cubes, garlic, ricotta, egg, White bread, bread-crumbs, oil, tomato cubes, gnocchi di patate,spinach ricotta balls
- 
                        
                         30 minMain dishRed onions, red peppers, zucchini, tomatoes, olive oil, ground coriander (ketoembar), couscous, Tivall Moroccan discs,couscous with Moroccan disk 30 minMain dishRed onions, red peppers, zucchini, tomatoes, olive oil, ground coriander (ketoembar), couscous, Tivall Moroccan discs,couscous with Moroccan disk
Nutrition
                                670Calories
                            
                            
                                Sodium6% DV150mg
                            
                            
                                Fat40% DV26g
                            
                            
                                Protein76% DV38g
                            
                            
                                Carbs20% DV60g
                            
                            
                                Fiber20% DV5g
                            
                        
                            Loved it
                        
                        