Summary

Ingredients

• 2 large peppers, yellow
• 50 g shallot (s) or 1/2 onion
• 3 tablespoon butter
• 200 ml vegetable stock
• 200 ml cream or Cremefine for cooking
• 50 g butter, ice cold
• salt
• 1 tablespoon crème fraîche
• 300 g noodles (e.. ribbon noodles)
• 4 fish fillet (s) (e.g. plaice)
• 120 g shallot (s) or 1 onion
• 2 tablespoon chives or parsley
• 80 g breadcrumbs
• 2 egg (s)
• 1 tablespoon heavy cream
• 1 tomato (s)
• 3 clove (s) garlic
• 2 tablespoon olive oil
• 40 g butter
• 50 grams flour
• Olive oil for frying
• Balsamic vinegar (crema di balsamic vinegar)
• Water (salt water)

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Instructions

1. Halve the peppers lengthways, core and cut into pieces. Peel shallots or onions, cut into fine cubes and sweat in 3 tablespoons butter until translucent. Add the paprika pieces and also sauté lightly.
2. Pour the vegetable stock and cream or Cremefine to the boil and cook the peppers covered over a medium heat for approx. 10 minutes. Finely puree the vegetables and strain them through a sieve into a saucepan. Cut 50 g ice-cold butter into small cubes, stir into the sauce and season it with salt, pepper and a little lemon juice. Finally fold in 1 tablespoon of creme fraiche and cover and keep the paprika foam warm.
3. Cook the pasta in plenty of boiling salted water according to the instructions on the packet, drain and melt 40 g butter in the same saucepan and mix with the pasta. Store the pasta in the closed pot.
4. Clean the fish fillets and pat dry. Finely dice 1 onion or 120 g shallots. Mix with chopped parsley or chives and 80 g breadcrumbs. Whisk eggs and cream, season with plenty of salt and pepper. First turn the fish fillets in flour, then pull them through the eggs and finally bread them in the breadcrumbs mixture (press everything down well).
5. Cut the tomato into strips. Peel the garlic clove and cut into fine slices. Fry the garlic in 2 tablespoons of oil until golden. Mix in the tomatoes, salt and pepper. Mix the garlic and tomato mixture with the pasta.
6. Heat the oil in a large pan and fry the fish fillets over medium heat for about 2 - 3 minutes on each side (varies according to the thickness of the fish) until they are golden yellow.
7. Serving: Place the noodles nicely on a large plate in the middle, pour the paprika foam decoratively around them and place the breaded fish fillet on top. I then use a balsamic cream to pull light threads all over the plate.