Salmon and Pea Spaghetti

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Salmon and Pea Spaghetti
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
820
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie820 kcal(39 %)
Protein31.92 g(33 %)
Fat39.87 g(34 %)
Carbohydrates87.08 g(58 %)
Sugar added0 g(0 %)
Roughage3.27 g(11 %)
Vitamin A481.04 mg(60,130 %)
Vitamin D1.28 μg(6 %)
Vitamin E0.97 mg(8 %)
Vitamin B₁0.85 mg(85 %)
Vitamin B₂0.8 mg(73 %)
Niacin18.09 mg(151 %)
Vitamin B₆0.9 mg(64 %)
Folate169.8 μg(57 %)
Pantothenic acid2.33 mg(39 %)
Biotin7.11 μg(16 %)
Vitamin B₁₂1.79 μg(60 %)
Vitamin C8.12 mg(9 %)
Potassium909.57 mg(23 %)
Calcium138.18 mg(14 %)
Magnesium136.71 mg(46 %)
Iron5.32 mg(35 %)
Iodine19.94 μg(10 %)
Zinc3.51 mg(44 %)
Saturated fatty acids21.62 g
Cholesterol186.4 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
1 clove
1 cup
peas (frozen)
1 tablespoon
freshly ground peppers
cup
14 ounces
1.333 cups
cream (18%)
1 tablespoon
1
7 ounces
smoked Salmon
3 tablespoons
fresh Chervil (leaves)

Preparation steps

1.
Peel the onion and the garlic and finely chop. Fry in butter until soft. Add the peas, season with salt and pepper, pour in the vegetable stock and simmer for about 5 minutes.
2.
Cook the spaghetti in boiling, salted water according to instructions on the packet until al dente, tender with a slight bite. Drain the spaghetti well. Cut the salmon into large strips and finely chop the chervil.
3.
Pour the cream into the pan, together with the peas, add the horseradish and stir. Bring to the boil then remove from the heat and mix in the egg yolk. Add the salmon and two thirds of the chervil. Toss the spaghetti in the sauce. Sprinkle the remaining chervil over the top and serve.