Summary

Ingredients

• 300 g fish fillet (s)
• 1 large zucchini, organic
• 1 large carrot (s), organic
• 1 tuber / s beetroot, apple size
• 200 ml white wine, drier
• 100 ml cream
• 50 g butter
• 2 tablespoon olive oil
• 2 spring onions, finely chopped
• 6 small tomato (s), quartered
• 1 tablespoon herbs, fresh, e.g., dill, parsley, rosemary or oregano
• salt and pepper
• Cayenne pepper
• 2 shallot (s), finely chopped
• 1 pinch (s) sugar

Print Recipe Pin Recipe

Instructions

1. Pat the fish fillet dry and pepper. Use the spiral cutter to cut the zucchini and carrots into a spaghetti shape. If a spiral cutter is not available, it is also possible to cut into very fine pencils. Kohlrabi or other beets can also be used. Then process it separately. Treat the beetroot separately and cut into spaghetti shape.
2. In a separate non-stick pan, heat half of the butter with half of the oil, season with pepper and salt. Add the beetroot and stir-fry at medium temperature. Season again. Deglaze with 50-100 ml of white wine again and again and cover and let simmer for about 10-15 minutes. There shouldn`t be any sauce left at the end. If necessary, let the wine evaporate without the lid. Season to taste before serving.
3. In the other pan, heat the remaining fat and fry the peppered fish well on both sides. Take out, season with salt and keep warm. Put the onions in the pan, sauté them at medium temperature and add the zucchini, carrot spaghetti and tomatoes. Season to taste with salt, pepper and herbs. Simmer for 5 minutes while stirring gently. Deglaze with white wine, cream and a pinch of sugar and bring to the boil. Add the fish and simmer covered for 3 - 5 minutes. It should only make a little sauce. If necessary, remove the lid at the end and let it reduce a little.
4. Turn up the beetroot spaghetti and arrange in a pile on plates. Add the zucchini and carrot spaghetti. Arrange the fish fillet and add the sauce with the tomatoes in between.