Main dish

Red pasta with salmon and Brie de Meaux AOP, champagne sauce, served with a puff pastry heart

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  • 200 g Brie de Meaux AOP La Réserve des Crémiers
  • 600 g red pasta
  • 300 g salmon
  • 100 ml champagne
  • 60 ml cream
  • Puff pastry (cut into a heart shape)
  • Mild pepper
  • Salt

Preparation steps

  1. Roll out the puff pastry and cut out heart shapes; cook in the oven at 200°C for about 10 minutes.
  2. Cut the salmon and Brie de Meaux AOP into thin strips.
  3. Cook the red pasta in boiling water.
  4. Fry the cooked pasta in a hot frying pan, add the salmon and Brie de Meaux AOP and heat together for about 3 minutes.
  5. Deglaze the pan with the champagne and cream, leaving to simmer until the sauce becomes creamy.
  6. Arrange on a plate, in a romantic atmosphere reminding Valentine’s Day, as here on a heart-shaped plate.


😉 Tip: For those who don’t like Champagne, use Crémant d’Alsace for the sauce.

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