Summary

Ingredients

• 400 g ski fillet (s) with skin
• 100 g North Sea shrimps
• 200 ml cream
• 100 ml white wine (Chardonnay)
• 1 pinch saffron
• salt and pepper
• 150 g taliatelle, fresh
• 20 g butter

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Instructions

1. Bring pasta water to a boil.
2. Cut the ski fillet crosswise into pieces approx. 5 cm wide. Heat the butter in the pan. Fry the fish skin side and continue frying until about 2/3 through. The fish fillet will then turn white. Carefully lift the fish out of the pan and season with salt and pepper. Keep warm.
3. Deglaze the roast with white wine, then add the cream. Season with saffron, salt and pepper. Boil something down. Then add the North Sea shrimps. Place the fish skin up in the sauce and finish cooking over a low heat.
4. Cook the fresh pasta for 2-3 minutes and drain in a sieve.
5. Put the sauce on preheated plates. Place the fish on top of the sauce to keep the skin crispy. Serve with the pasta.