Wild Salmon Fillet on Riesling Spaghetti

For the wild salmon fillet on Riesling spaghetti, first defrost the wild salmon fillet. Peel and chop the onion. Heat 1 tablespoon of olive oil in a pan and sauté the onion until translucent.

Deglaze with the wine and reduce a little. In a second pan, fry the defrosted wild salmon fillet with the remaining oil, first on one side for about 3 – 4 minutes, then turn and fry only briefly.

The fish should still be nice and glazed on the inside. Only now season with sea salt and colored pepper – keep warm and let rest.

In the meantime, thicken the sauce with the cornflour and bring to the boil again. Season with salt and pepper. Add the shrimps and peas to the sauce and let them stand for 5 minutes.

Arrange the cooked spaghetti on plates, pour the sauce over it, drape the fish on it and serve the wild salmon fillet on Riesling spaghetti.

Preparation Tip:

Garnish the wild salmon fillet on Riesling spaghetti with basil and refine.

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