Summary

Ingredients

• 200 g mushrooms, brown
• 150 g chanterelles
• 150 g zucchini
• 0.5 ½ bunch parsley, smooth
• 0.5 ½ bunch sage
• 2 fish fillet (s), sea bass fillet (full portion)
• 1 tablespoon olive oil
• 250 g ribbon noodles, (full portion)
• salt and pepper
• 100 ml white wine, drier

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Instructions

1. Clean and halve the mushrooms or, depending on size, quarter, wash the chanterelles, drain well and cut in half. Cut the zucchini into pieces, wash the parsley and sage and remove the leaves.
2. Rinse the sea bass fillet and pat dry and fry it in olive oil in a wok or pan until crispy on both sides, remove and keep warm in the oven (approx. 100 ° C) wrapped in aluminum foil.
3. Cook the tagliatelle in salted water according to the instructions on the packet.
4. Fry the mushrooms, chanterelles and zucchini for approx. 3 minutes in the frying fat, stirring, and season with salt and pepper.
5. Roughly chop the herbs, add and deglaze the whole thing with the white wine. Place the fish on top of the vegetables and cook everything together for about 5 minutes with the lid closed.
6. WW- 9P (meat and pasta counted as filling portion)