Summary

Ingredients

For the dough:

• 125 g wheat flour, type 405
• 125 g semolina (durum wheat)
• 2 medium egg (s)
• 1 tablespoon olive oil
• Coriander green

For the sauce:

• 300 ml vegetable stock
• 200 ml cream
• 50 ml white wine
• 1 pinch (s) chilli flakes
• 1 pinch turmeric
• 1 pinch coriander powder
• salt
• dill
• 1 some maple syrup

For the fish:

• 300 g redfish fillet (s)
• 300 g scampi
• salt
• Lemon pepper
• 1 teaspoon clarified butter
• 1 shot white wine, or Noilly Prat

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Instructions

1. Pasta:
2. Make a pasta dough from the flour, durum wheat semolina, eggs and olive oil and leave to rest in the refrigerator for a day, wrapped in aluminum foil. Roll out thinly with a pasta machine. Cover half of a pasta strip with the coriander leaves and beat the other half over it. Now roll through the pasta machine again at the same thickness. Cut the pastry sheets lengthways along the coriander leaves into strips approx. 2-3 cm wide. Dust with a little flour and let rest for about 30 minutes.
3. Sauce:
4. Reduce the vegetable stock, cream, white wine and the spices to half over high heat. Finally, season with a little maple syrup. Just before serving, lather up vigorously with the magic wand.
5. Fish stew:
6. Heat the clarified butter in the pan. Fry the scampi in it for about 2 minutes. Add the fish, portioned into bite-sized pieces, and fry for another 2 minutes. Pour in Noilly Prat or white wine, simmer and then fold everything into the creamy sauce.
7. Cook the pasta in plenty of salted water until al dente. Drain and arrange on the plates. Serve with the ragout sauce and garnish with a few coriander leaves.
8. Tip:
9. Various herb leaves or flowers can be used for the pasta. They just shouldn`t taste too strong or too hard. Coriander is ideal because it has a slightly lemony taste and fine leaves.
10. Monkfish, salmon, halibut or scallops can be used as fish. But no smoked fish or soft-boiling fish that disintegrates when frying.