Summary

Ingredients

• 500 g noodles, any, but no spahetti or ribbon noodles
• 2 medium bell pepper (s), red
• 3 fish fillet (s), (pollack fillet)
• 300 ml cream
• 80 g tomato paste
• 1 dash milk
• 1 tablespoon butter
• 1 tablespoon flour
• Seasoning (s) for the sauce
• salt and pepper
• 100 g cheese, rated (Emmentaler)
• 1 handful flaked almonds
• 3 tablespoon oil, (sunflower oil)

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Instructions

1. Cook the pasta to taste al dente or softer. Dice the peppers and cut the onion into rings. Wash the pollack fillets with warm water and cut into two-thumb-sized pieces.
2. Cover the bottom of a baking dish with pasta. Fry the pepper cubes in 1 tablespoon of oil and spread on the first layer of pasta. Put another layer of pasta on top. Fry the pollack pieces and the chopped onion together in 2 tablespoons of oil until the fish is no longer translucent, seasoning with pepper. Place the fish and onions evenly on the second layer of pasta and cover with the remaining pasta.
3. Melt the butter in a small saucepan, mix a roux with the flour. Add the cream and tomato paste, stir well with a whisk and stretch with a dash of milk, then bring to the boil briefly. Season to taste with pepper, salt and spices. Pour the sauce evenly over everything in the baking dish. Finally, sprinkle grated Emmentaler cheese and flaked almonds over the top.
4. In the oven, preheated to 175 ° C, bake on the middle rack with convection until the cheese is lightly brown.
5. Note: The combination of peppers, tomato-cream sauce and fish and almonds may seem a bit strange at first glance, but it tastes great together. Of course, it is also possible to use other cheeses for gratinating, we would highly recommend Emmentaler for its taste.