Chili Ribbon Noodles with Salmon Trout and Cabbage Sprout Leaves

For the chili ribbon noodles with salmon trout and cabbage sprout leaves, cook the noodles in enough salted water until al dente. Strain and retain some pasta water.

Remove the stalk and the outer hard leaves from the cabbage sprouts. Divide the remaining florets into leaves. Fry them with the leeks in a little clarified butter.

Add the pasta water and the pasta, heat up. Mix the cream with the egg yolks, add salt and pepper. Add to the pasta with the fish cubes. Stir over moderate heat until creamy.

Add parsley chopped and serve immediately in hot plates.

Preparation Tip:

The chili ribbon noodles with salmon trout and cabbage sprout leaves can be sprinkled with Parmesan at the end. However, since the dish is already very hearty in itself, no more Parmesan is needed.

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