Salmon Pralines Wrapped in Serrano with Snow Peas and Tagliatelle

Preparation (about 35 min):

Cook the snow peas and tagliatelle in lightly salted water until al dente, drain when cool. Cut the snow peas in half diagonally. Rinse spinach leaves well, drain and dry. Drizzle piece of salmon with a tiny bit of juice from one lemon, season lightly with salt and season with pepper and place on top of ham. Place spinach leaves on top of the fish, wrap in the ham, place on thyme sprigs and cook in the oven at 120 °C for 12 to 14 minutes.

Sauté the peas in hot olive oil, add the tagliatelle, a little thyme and season with salt and pepper.

Beat yolks with white wine over hot water until creamy, add juice of one lemon, season with salt and pepper. Arrange tagliatelle as a bed in a deep plate, form wine foam over it.

Cut salmon into several pieces, place on the pasta bed and sprinkle with sliced cress.

546 Kcal – 22 g fat – 44 g egg white – 38 g carbohydrates – 3 Be

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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