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Pappardelle with salmon and horseradish sauce
Pasta with salmon and a sauce of horseradish and beetroot.
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Ingredients
Directions
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Grate the yellow skin of the lemon and squeeze out the fruit.
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Put the lemon zest and juice together with the beets and vodka in a tall cup and puree with the hand blender.
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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.
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Preheat the oven to 200 ° C. Remove the salmon from the marinade and pat dry. Store 2/3 of the marinade.
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Clean the oven dish with grease and oil. Put the salmon in it.
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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.
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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.
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Meanwhile, make the sauce. Put the preserved marinade with the crème fraîche and horseradish in a pan and bring to the boil.
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Cook for 5 minutes on low heat and season with salt and pepper.
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In the meantime, cook the pasta al dente according to the instructions on the package.
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Divide the pasta and watercress over 6 plates and spread the sauce over it.
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Break the salmon into pieces and put them on them. Divide the quail eggs over it, garnish with the cress and sprinkle with pepper.
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Nutrition
670Calories
Sodium6% DV150mg
Fat40% DV26g
Protein76% DV38g
Carbs20% DV60g
Fiber20% DV5g
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