for 4 portions

Saffron pasta

140 g	gluten-free flour, Schär
½ tsp	ground psyllium
½ sachet	saffron
2	eggs, beaten
1 tbsp	olive oil

	salted water, boiling
20 g	lactose-free butter, cut into pieces

To prepare the fish

	oil for frying
650 g	salmon fillets, cut into 4 pieces
½ tsp	salt
400 g	white asparagus peeled, cut diagonally into pieces approx. 1 cm long
20 g	dried morel mushrooms, soaked, halved, washed thoroughly, drained
½ dl	white wine
2 dl	lactose-free full cream
½ tsp	salt
½ bunch	chervil, leaves torn off

How it's done

Saffron pasta

Combine the flour with all the other ingredients up to and including the oil, mix and knead into a smooth dough. Shape the dough into a ball, wrap in cling film and chill for approx. 2 hrs.

Preheat the oven to 60°C, warm the plates and platter. Quarter the dough, roll out to a thickness of approx. 2 mm on a lightly floured surface, cut into strips approx. 1 cm wide, place on a floured kitchen towel. Cook the pasta in batches in just-boiling salted water for approx. 3 mins., drain. Add the butter, keep warm.

To prepare the fish

Heat the oil in a non-stick frying pan. Fry the fish in batches for approx. 3 mins. on each side, remove the fish from the pan, season with salt and place on the warmed platter, keep warm. Heat the oil in the same pan. Stir fry the asparagus and morels for approx. 5 mins. Pour in the wine, reduce completely, add the cream, simmer for approx. 4 mins., season with salt. Sprinkle with chervil.

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