Saffron Pasta with Salmon

Total time: 3hr
Preparation Time: 60m

For 4 servings

Nutritional Information

Contains 805 Kcal, 41g Protein, 37g Carbohydrates, 54g Fat


  • Saffron Noodles
  • 140 g gluten free flour (Schär)
  • 0.5 tsp. ground psyllium
  • 0.5 sachet saffron
  • 1 tbsp. olive oil
  • 2 eggs, whisked
  • saltwater, boiling
  • 20 g lactose free butter, cut into pieces
  • Fish Preparation
  • oil to fry
  • 650 g saddle of salmon fillet, cut into 4 pieces
  • 0.5 tsp. salt
  • 20 g dried morel mushrooms, eingeweicht, halbiert, gut gewaschen, abgetropft
  • 400 g white asparagus geschält, schräg in ca. 1 cm langen Stücken
  • 2 dl lactose free cream
  • 0.5 dl white wine
  • 0.5 bunch chervil, leaves broken off

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  • Saffron Noodles

    Combine the flour and all the other ingredients up to and including the oil, mix and knead into a smooth dough. Shape the dough into a ball, wrap in cling film and chill for approx. 2 hours.
  • Preheat the oven to 60°C, warm the plates and platter. Quarter the dough, roll out the dough to a thickness of approx. 2 mm on a lightly floured surface, cut into strips approx. 1 cm wide, place on a floured kitchen towel. Cook the pasta in batches in just-boiling salted water for approx. 3 mins., drain. Add the butter, keep warm.
  • Fish Preparation

    Heat the oil in a non-stick frying pan. Fry the fish in batches for approx. 3 mins. on each side, remove the fish from the pan, season with salt and place on the pre-warmed platter, keep warm. Heat the oil in the same pan. Stir fry the asparagus and morels for approx. 5 mins. Pour in the wine, reduce completely, add the cream, simmer for approx. 4 mins., season with salt. Sprinkle with chervil.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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