6 salmons, about 200g each
Macaroni 300g
Onion 50g
Cream 1 Tablespoon
Chicken stock about 500ml
30 cherry tomatoes, peeled(optional)
Source:
Onion 50g
Celery 50g
Parsley 100g
Chicken stock 100ml
Butter 200g
<Preparation>
1. Cut salmons into even pieces, each weighting about 200g and season with salt and pepper.
2. Cook the salmoon with olive oil in a very hot frying pan for a few seconds.
3. Steam the salmon for about 5 to 10 minutes.
4. Add olive oil in a large pot and cook chopped onions without coloration.
5. Put the macaroni and cook over a low heat for a few minutes.
6. Pour the warm and salted chicken stock little by little stirring with a spatula continually.
7. Cook until the chicken stock is boiled away and the macaroni should be well-cooked. (It will take about 15 minutes.)
8. At the last moment, add the cream.
For the sauce:
1. Slice the celery and the onion into very fine strips.
2. Add the butter and cook it without coloration.
3. Add the chicken stock. Cook for 5 minutes and add the herb and the solid butter
4. Sprinkle salt and pepper.
5. Arrange them in the soup plate and garnish the peeled cherry tomatoes, if you like