- 300gr. Fettuccine
- 200gr. Salmon
- 1 Lemon
- Salt and pepper
- 3 Yolks of egg
- 25ml. White wine
- 1 Teaspoonful of sugar
- 50gr. Cold butter
- 70gr. Cream of milk
- Lemon zest
To cut the salmon in plugs. To squeeze the lemon and to marinade the salmon in the juice during half an hour.
Then to withdraw the juice and to mark lightly the salmon in a warm frying pan. To season to the taste.
To beat the yolks of the eggs together with the sugar, the salt, the grated rind of lemon and the white wine. To warm to average fire and to remove constant.
To cut the butter in plugs and to add them little by little to the mixture, together with the cream of milk. To remove and to cook until it thickens.
To cook the pasta in water with salt hirviendo.
Once it lists, to serve in plates and to bathe with the sauce.
To spray with parsley to taste of every retainer.