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Ingredients (4 servings)
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500 g Lachsfilet
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400 g Nudeln
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100 g Kaisertaler
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100 g Bergbaron
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250 ml Schlagobers
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Öl, Salz, Pfeffer, Muskatnuss
Preparation
- Cook the pasta in plenty of salted water according to package instructions until al dente, then drain.
- Meanwhile, cut the salmon fillet into bite-sized cubes and finely grate the Kaisertaler and Bergbaron cheeses.
- Heat some oil in a large pan and fry the salmon cubes all around for 3 to 4 minutes, then remove from the pan.
- Deglaze the pan drippings with heavy cream, bring to a boil, and melt both cheeses while stirring until a creamy sauce forms.
- Season the sauce with salt, pepper, and nutmeg, fold in the salmon and pasta, and serve immediately.
