Pollack Fillet with Spicy Spaghetti
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s) (pollack fillets)
- 9 slices bacon
- Salt and pepper from the mill
- 200 g spahetti
- Salt water
- 1 small onion (s)
- 1 tablespoon butter or oil
- 1 tablespoon pepper, green, pickled
- 1 teaspoon flour
- 2 cl brandy
- liter ⅛ broth
- 100 ml cream
- some chili oil
Print Recipe
Pin Recipe Instructions
- Season the pollack fillets with pepper from the mill and roll them into the bacon. Then fry on all sides over the heat that is not too high until the ham is nicely browned. Cook the spaghetti in salted water until al dente.
- Cut the onion into small cubes and roast it with the peppercorns in 1 tablespoon of oil. Stir in 1 teaspoon flour and pour in the brandy, stock and cream. Bring to the boil and season with salt and pepper.
- If you like the sauce intensely peppery, you can mash a few peppercorns with a fork and add them.
- You can also add a little mustard or tomato paste, depending on your taste. Mix the spaghetti with the chili oil and serve everything together.
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