Summary

Ingredients

• 400 g cod fillet (s)
• 3 medium tomato (s)
• 2 leeks, thin and tender
• 75 g Emmentaler, rated
• 200 g taliatelle, alternatively narrow ribbon noodles
• 2 tablespoon clarified butter
• Lime juice or lemon juice
• Paprika powder, hot as rose
• Salt and pepper, more colorful, from the mill

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Instructions

1. Wash the fish in cold water, dry it and remove any bones. Drizzle with lime or lemon juice, season with paprika, pepper and salt and refrigerate. Remove the first two layers from the leek and only use the white and light green. Cut into pieces approx. 6 - 8 cm long and cut them lengthways into very fine strips. Peel the tomatoes, remove both ends generously and cut into approx. 5 mm thick slices. Heat clarified butter in a pan and fry the fish in it until light brown. After turning the cod fillet, cover with the tomato slices, pepper and salt again and sprinkle with the Emmentaler. Now heat the fish under the lid over low heat until the cheese has run well. At the same time, cook the tagliatelle in salted water until al dente. Add the leek strips 3 minutes before the end of the cooking time. Drain the pasta with the leek and serve with the gratinated cod fillet.