Fish Fillet with Leek Vegetables and Tagliatelle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g fish fillet (s), oldfish or saithe
- 1 tablespoon fat, for frying
- 1 tablespoon breadcrumbs, or more as needed
- 1 pinch (s) salt
- 1 leek
- 0.5 ½ cup cream
- 100 ml vegetable stock
- 150 g taliatelle, or other pasta
Print Recipe
Pin Recipe Instructions
- First put on the pasta water and salt the cooking water (1l of water per 100g of pasta, 15-20g of salt per liter of water). When the water boils, I add the tagliatelle to the cooking water and after 8-10 minutes (al dente) pour the pasta into a colander to drain.
- At the same time, the leek stick is cleaned by cutting it lengthways almost to the white end and cleaning it under a jet of water. Shake the leek dry and put the leek stick back together and cut into approx. 1 cm long sections. Melt 1 tablespoon of butter in a saucepan and simmer the leek sections for about 10 minutes, add the cream and vegetable stock, bring to the boil and season to taste.
- At the same time, clean and salt the fish fillets and bread them on the smooth side or on the skin side only with breadcrumbs and immediately place this side in a pan with roasting fat that is not too hot, medium temperature. Before turning it, wait until the glassy fish meat is clearly visible at the edge in white and slowly works its way up, then turn off the hotplate - the residual heat is enough to cook through. Set to low temperature for induction and let cook for another 2 minutes.
- With the right timing, everything is finished together and can be brought to the table.
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