Papardelle with salmon

First of all, we prepare the ingredients:

- wash the leek, wipe it with a paper kitchen towel, and then cut it very thinly into circles;

- salmon meat, and it is better if it is a fillet without skin, if necessary, wash, dry, and then cut into small pieces;

- wash the mushrooms, blot the moisture with paper napkins, then cut the mushrooms into small slices;

- fresh dill is rinsed with running water and spread on a dry towel, after which it will need to be finely chopped with a knife.

And now you can proceed to cooking the dish itself ...

Put a large deep frying pan on medium heat, pour vegetable oil into it. Heat the oil, and then put the chopped leek into it. Fry it, stirring, for a few minutes - until soft. Next, pour the wine into the pan, cook the onion until the liquid has almost completely evaporated. When this happens, pour the broth into the pan, mix. We are waiting for it to boil.

At this time, bring slightly salted water to a boil in a large saucepan and cook the papardelle until ready according to the instructions on the package. We throw the finished papardelle into a colander and wait for the excess liquid to drain.

So, the broth has boiled - it's time to put mushrooms and fish in the pan. Stirring, cook everything together for 4 minutes. After seasoning the contents of the pan with salt and ground black pepper. Add high-fat cream, mix, cook everything together for another 2 minutes.

Add boiled pasta to the pan, pour lemon juice over everything (preferably freshly squeezed). Gently mix everything with a spatula. The dish is ready and now it remains only to spread it out on beautiful serving plates, sprinkle with finely chopped dill on top and serve hot to the table.

Bon appetit and sunny mood!