This fettuccine is creamy and delicious, paired with salmon fillet, a manchego cheese sauce that makes it irresistible with a touch of tarragon that you will love. Best of all, it's super easy to prepare. Give it a try!
1 1/2 cups Lala® manchego cheese, grated, for the sauce
1 teaspoon salt, for the sauce
1/2 teaspoons pepper, for the sauce
4 salmon fillet
1 teaspoon salt
1 teaspoon pepper
2 tablespoons vegetable oil
4 sprigs thyme, for garnish
Preparation
10 mins
25 mins
Low
In a pot of boiling salted water, cook the pasta according to the package instructions. Drain and set aside.
For the sauce, in a deep pot or skillet, heat the milk and add the Mantequilla LALA®. Add the Crema Ácida LALA® when the milk and butter mixture is not too hot, mix quickly to prevent curdling.
Add the Queso Manchego LALA® and cook for about 5 minutes or until the sauce thickens and the cheese melts. Season with salt and pepper. Set aside.
Season the salmon fillets with salt and pepper and cook in a skillet over medium heat with oil. Flake the fillets and set aside.
In a skillet over medium heat, combine the fettuccine with the cheese sauce and the salmon. Adjust seasoning.
Serve on a plate and garnish with sprigs of fresh thyme.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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