Simple Asparagus and Fish Enjoyment with Twisted Ribbon Noodles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g asparaus, reen
- 2 spring onion (s)
- 260 g cod fillet (s)
- 140 g ribbon noodles
- 2 tablespoon olive oil
- some fish seasoning
- 50 ml white wine, drier
- 90 ml vegetable stock
- 150 ml cream
- some lemon juice
- salt and pepper
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Peel the asparagus in the lower third, remove the ends. Cut the sticks diagonally into 4 cm long pieces. Cut the spring onions separately into narrow white and wide green rings. Rinse the fillets, pat dry, season with lemon juice and fish seasoning and cut into bite-sized pieces.
- Cook the ribbon noodles according to the instructions on the packet, strain and keep warm.
- Heat the oil in a large pan, fry the fish pieces on both sides for 4 - 5 minutes, remove and keep warm.
- Sweat the white onion rings in the remaining frying fat and deglaze with wine. Add the vegetable stock and bring to the boil. Add the asparagus pieces and simmer for 3 minutes. Add the green onion rings, simmer for another 3 minutes. Stir in the cream, bring to the boil briefly and season with salt and pepper.
- Mix the tagliatelle with the asparagus sauce and fold in the fish pieces. Warm everything thoroughly and serve on warm plates sprinkled with parsley.
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