Summary

Ingredients

• 1 kg fish fillet (s) (sea bass / Loup de Mer)
• 1 onion (s), chopped
• 2 tablespoon pepper, green
• 250 g mushrooms, brown
• 250 g Goronzola
• 2 tablespoon chilli oil
• 500 g spahetti
• 250 ml sweet cream
• 50 g butter
• Sea salt or fleur de sel
• Pepper, whiter

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Instructions

1. Cook the spaghetti al dente according to the instructions on the packet.
2. Fry onions with mushrooms in butter and deglaze with cream. Divide, add and dissolve the Gorgonzola. Season to taste with white pepper, green pepper, sea salt or fleur de sel (variations with thyme, herbs of Provence or chili peppers provide variety).
3. Marinate the Loup de Mer with chilli oil and fry it until it is hot. After the fish is thick, continue to fry gently for a few minutes.
4. Pour the gorgonzola cream on top of the spaghetti. Place the fillets next to it and garnish with a sprig of thyme.
5. Tip: I also tested the recipe with pork fillet or turkey fillet. It`s always a pleasure.