Ingredients

The following ingredients have 4 Servings
  • 2 large salmon fillets (cut into 2.5cm chunks)
  • 250 g asparagus (cut onto 3cm lengths)
  • 400 ml water
  • 1 fish stock cube
  • ½ fish stock pot
  • 1 onion (chopped very finely)
  • 1 small handful fresh parsley (chopped)
  • ½ lemon (juice only)
  • 30 g pecorino cheese (finely grated)
  • 1 large egg
  • 1 egg yolk
  • 4 tbsp quark
  • freshly ground black pepper
  • low calorie cooking spray
  • 400 g dried pasta (any shape you want)

Instruction

  • First put your pasta on to cook per the instructions on the pack. It usually takes between 9 and 11 minutes.
  • While the pasta is cooking, make up the the fish stock cube and the half of a fish stock pot with 400ml/1¾ cups of boiling water and set aside.
  • Spray a pan with some low calorie cooking spray then sauté the onions for about 5 minutes, until they are soft. Pour in the stock, then add the salmon, asparagus, parsley and lemon juice. Cover and cook for 5 minutes.
  • While the salmon and pasta are cooking, whisk together the egg, yolk and quark until smooth.
  • Drain the pasta and return it to the pan, then quickly stir in the egg/quark mix. Beat well until it's a smooth consistency, then add the salmon, asparagus and cooking liquid. Mix well then stir in half of the pecorino and a little black pepper.
  • Serve sprinkled with the remaining pecorino and a little chopped parsley.