Summary

Ingredients

• 500 g pasta (corkscrew)
• 600 g fish fillet (s) (pollack)
• Lemon juice
• salt
• 3 leeks
• 3 bell peppers, red, yellow, green
• 300 g cherry tomato (s)
• 2 cloves garlic)
• 2 tablespoon olive oil
• 300 ml broth, clear
• 200 g crème fraîche, liht
• 3 teaspoons mustard, medium hot
• 1 teaspoon horseradish

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Instructions

1. Prepare the pasta according to the instructions on the packet.
2. Wash the pollack, pat dry, cut into strips, drizzle with lemon juice and season with salt. Clean and wash the leek and cut into rings. Halve the peppers, clean, wash and cut into 2 x 2 cm cubes. Wash tomatoes. Peel the garlic, cut into slices, roast in a non-stick pan until golden brown and remove.
3. Heat the oil in a large non-stick pan, add the fish, fry briefly and remove. Put the leek and peppers in the remaining frying fat, sauté, pour in the stock and crème fraîche, bring to the boil and cook covered for about ten minutes. Mix in the pasta and tomatoes, place the fish on top, heat briefly and season with mustard, horseradish, salt and pepper. Sprinkle toasted garlic and serve