
Voor dit gerecht kookte ik verse pasta beetgaar. Een portie zalm werd in kruidenboter gebakken en uit de pan gehaald toen de moot gaar was. In diezelfde pan bakte ik de zeekraal en hield deze ook even aan de kant. De aanbaksels werden geblust met plantaardige room en goed losgeroerd. Eventjes laten inkoken en het geheel kon geserveerd worden.
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