Fish Fillet with Spaghetti and Yogurt Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- 6 fish fillet (s), (frozen), breaded
- 250 g yourt, whole milk
- 250 g low-fat quark
- 125 ml whipped cream
- 1 lemon (s)
- 0.5 ½ bunch chives
- a bit salt
- some pepper, colored, from the mill
- some paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in plenty of boiling salted water until al dente.
- Either fry the fish fillets in a pan or cook in the oven according to the package instructions.
- Squeeze the lemon. Mix the yogurt with the quark, cream and lemon juice until smooth. Season with salt, pepper and paprika. Cut the chives into small rolls, add and stir in.
- Drain the spaghetti (catching some of the cooking water), drain and place in a bowl with some of the cooking water. Arrange everything together.
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