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)
Brook Trout on Fried Savoy Cabbage Slice with Braised Tomatoes and Wild Garlic Tagliatelle
Brook Trout on Fried Savoy Cabbage Slice with Braised Tomatoes and Wild Garlic Tagliatelle

Instructions

  1. 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.
  2. 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.
  3. Rinse the gutted fish under cold running water. Cut off the pectoral and dorsal fins and remove the outer mucus. Dry with paper towels.
  4. 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.
  5. 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.
  6. Arrange the cabbage slices, tomatoes and noodles together with the fish on large plates and sprinkle with shrimps.

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