Summary

Ingredients

• 180 g pollack fillet (s)
• 250 g spinach, fresher
• 1 teaspoon tomato paste
• 0.5 ½ onion (s)
• 200 ml white wine, fruity, not too dry
• 0.5 clove ½ garlic
• salt and pepper
• Pinch sugar
• Pinch nutmeg
• 300 g taliatelle
• 2 teaspoons clarified butter or oil for vegetarians
• 250 ml heavy cream or 15% cooking cream
• 1 tablespoon cornstarch
• 50 ml water or white wine

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Instructions

1. Wash and drain the fresh spinach. Peel the saithe and cut into bite-sized pieces. Cut the onion and garlic into small cubes.
2. Heat a pan with a teaspoon of clarified butter and fry the onion cubes until they are translucent, they should not turn brown. Sweat the garlic briefly. Next, add the spinach and turn it over and over so it can collapse and lose its water. Now season the spinach with salt, pepper and a little nutmeg. If necessary, add a pinch of sugar so it doesn`t taste bitter. Only cook until it has collapsed and do not throw away the leaked liquid.
3. Set the pan aside.
4. Bring a saucepan of water to the boil, add salt and cook the pasta al dente according to the instructions on the packet.
5. Put on another saucepan and melt the second teaspoon of clarified butter, fry the fish briefly, really hot. Season to taste with salt and pepper. Now add the tomato paste and fry with it. Deglaze with a dash of white wine. Simmer until the liquid is gone and now add the white wine, except for 20 ml, and the cream. Add the spinach and the rest of the water from the pan and simmer everything together for 5 minutes. Mix the cornstarch with the water and add enough to the sauce until the desired consistency is achieved. Season again to taste and add the remaining white wine for the taste. Possibly refine with a pinch of sugar if the wine was too dry.
6. Drain the pasta and let it evaporate for 10 seconds.
7. We always put the pasta in the pan that has already been used and add the sauce so that the sauce can combine nicely with the pasta.
8. Also tastes delicious as a casserole.