Creamy carrot-miso pasta with salmon
with crunchy furikake topping
Allergenen:
Vis
•Gluten
•Tarwe
•Soja
•Sesamzaad
•Melk (inclusief lactose)
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd20 minuten
oventijd20 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
1 stuk(s)
Zalmfilet
(Bevat: Vis)
½ stuk(s)
Wortel
½ stuk(s)
Ui
1 stuk(s)
Tomaat
15 gram
Witte miso
(Bevat: Gluten, Tarwe, Soja)
15 gram
Panko paneermeel
(Bevat: Gluten, Tarwe)
½ zakje(s)
Furikake
(Bevat: Gluten, Tarwe, Soja, Sesamzaad)
90 gram
Gigli
(Bevat: Tarwe Kan bevatten: Soja, Lupine, Ei, Mosterd)
75 gram
Kookroom
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
1 el
Olijfolie
½ tl
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Instructies
1
- Boil plenty of water in a pot or saucepan.
- Chop the carrot into crescents. Boil the carrots for 5 minutes, then remove from the boiling water and set aside.
- Add the gigli to the boiling water and cook for 8 - 10 minutes. Reserve some of the pasta water, then drain and set aside.
- In the meantime, chop the onion and cut the tomato into 8 wedges.
2
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the onion for 1 - 2 minutes.
- Add the carrot and tomato and fry for 3 - 4 minutes.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the salmon for 2 - 3 minutes on its skin, then for a further 2 minutes on the other side. Season to taste with salt and pepper.
- Remove the salmon from the pan and set aside, save the pan with cooking fat for step 3.
3
- Stir the miso and cooking cream into the vegetables, along with 1/2 tsp of honey per person.
- Heat for 1 - 2 minutes. Season to taste with salt and pepper.
- Reheat the salmon pan over high heat and bake the panko for 3 - 4 minutes until golden brown.
- Add the furikake to the panko and mix well.
4
- Add the gigli to the deep frying pan and mix well.
- Add some of the reserved pasta water if needed.
- Serve the pasta on deep plates with the salmon on top.
- Garnish with the furikake panko.
