Salmon with Noodles in Lemon Veloute Sauce

a quick, plain, and simple dinner but healthy and delicious. This one on the picture is dished out for my 8 yr old's dinner so it's not seasoned out to an adult's tastebuds standard. Don't forget salt and pepper for your own dinner.



Serves 4

Cook the salmon by either pan-searing or baking. Season and set aside.

finely zest one lemon and set aside. Reserve the lemon.

To make the lemon veloute: Bring 500ml fish stock to the boil and reduce by half. Add 100 ml white wine and juice of the reserved lemon. Reduce again. Add 150ml creme fraiche and reduce to desired consistency. Season and add the lemon zest.

Cook 250 g of fine egg noodles as per the packet instructions. Set aside. When ready, blanch and refresh the noodles into the Lemon veloute sauce.

Assemble by laying the lemony noodles onto a plate first then put the salmon on top. Season.