Brook Trout on Fried Savoy Cabbage Slice with Braised Tomatoes and Wild Garlic Tagliatelle
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish (brook trout, approx. 300 g each)
- 2 tablespoon North Sea shrimps
- 1 small savoy cabbage
- 8 small tomatoes (vine tomatoes)
- 2 tablespoon pesto (wild garlic pesto)
- 2 tablespoon flour, double-handle
- butter
- olive oil
- salt and pepper
- 4 cloves garlic
- 4 sprigs thyme
- 2 port. Pasta (tagliatelle)
Print Recipe
Pin Recipe Instructions
- Cut two approx. 1 cm thick slices from the center of the savoy cabbage and fry in butter for approx. 15 minutes over medium heat. Be careful not to burn the cabbage.
- Place the vine tomatoes in a saucepan, drizzle some olive oil over them and simmer over low heat with a closed pot for about 15 minutes. Cooking pasta.
- Rinse the gutted fish under cold running water. Cut off the pectoral and dorsal fins and remove the outer mucus. Dry with paper towels.
- Salt the fish and lightly flour it. Melt the butter in a large pan, add the pressed garlic cloves and the sprigs of thyme. Fry the fish over medium heat for about 5 minutes on each side.
- Put the pesto in a bowl and twist the cooked tagliatelle in it until they are well coated. This is best done with a fork.
- Arrange the cabbage slices, tomatoes and noodles together with the fish on large plates and sprinkle with shrimps.
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