Clean the spinach, wash thoroughly and spin-dry. Put spinach in boiling salted water, boil for 1 minute, drain and rinse in cold water. Drain. Wash and quarter the tomatoes, removing the stalk. Remove the seeds from the quarter and cut into cubes. Peel and finely dice the shallots. Rinse salmon fillet, dab dry and cut into cubes of about 2 cm. Cook penne in boiling salted water according to the instructions on the packet. Heat oil in a coated pan. Sauté shallots in it. Salt salmon, add and steam for about 5 minutes. Turn once in between. Remove the salmon cubes with a skimmer and keep warm on a preheated plate. Add spinach and tomatoes to the steaming broth. Add stock, sour cream and milk and bring to the boil. Stir in the sauce thickener and bring to the boil. Season with salt, pepper and nutmeg. Drain the penne and let it drain. Carefully fold salmon and penne into the vegetables
Dishes: Rosenthal
Napkin ring: Leupoldt
Glass: Schott Zwiesel
own prop: set + napkin