Tagliatelle with Salmon-Endive Sauce
(Family Style: For 1 Adult and 1 Kid, Ages 7-14)
|Saturated Fat Acids||3.3 g|
|Sugar added||0 g|
|Bread exchange unit||4.5|
In a pot, bring salted water to a boil for the pasta. Cut the frozen salmon fillet with a sharp large knife into about 2 cm (approximately 3/4-inch) cubes.
Rinse endive, drain and thinly slice.
Rinse orange in hot water, wipe dry and finely grate the zest. Cut orange in half and squeeze.
Heat the oil in a deep skillet and cook the endive 1-2 minutes over medium heat.
Sprinkle flour over endive and pour in milk. Season with salt and pepper and add orange zest. Cover and cook over low heat for 5 minutes.
Cook pasta until al dente in the pot of boiling salted water according to package directions.
Add orange juice, sour cream and diced salmon to the endive. Simmer over low heat for 3-4 minutes. (If necessary, add a little water.) Season with salt and pepper.
Drain the pasta and serve with the salmon-endive sauce.