A great pasta dish for any occasion:
Cut away the dark green part of the leek. Cut the remaining leek in half lengthwise, rinse thoroughly, drain and cut into pieces according to the length of the pasta. Sauté in hot oil in a frying pan for about 5 minutes until soft, then douse with whipping cream. Cook the leek for 10 minutes. Cook pasta with oil in 4 l boiling salted water for 8 to 10 min. until al dente, drain and drain well. Turn salmon fillets in a little flour and paprika powder on the other side and fry in butter in a coated frying pan. Cut into pieces. Season with pepper. Add pasta and leek whipped cream sauce and bring to table with finely chopped dill.
Tips: Connoisseur tip: Use crème fraîche instead of whipped cream. This makes the sauce smoother. Health tip: Chop the dark green parts of the leek very finely and add a small amount to the sauce. The dark green leek ends contain a lot of beta-carotene, which protects the body from damage caused by Uv or environmental toxin rays.