Spaghetti Fish Pan À La Bordelaise
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pack fish fillet (s), finished product (gourmet fillet à la Bordelaise)
- 250 g spahetti, more or less as required
- 1 onion (s)
- 0.5 ½ cup crème fraîche, alternatively cream cheese or sour cream
- 2 medium tomato (s)
- some oil, for frying
- salt and pepper
- Herbs, (herbs Provence)
- Cheese, (Gouda) grated, optional
Print Recipe
Pin Recipe Instructions
- Bake the gourmet fillet according to the instructions.
- Cook the spaghetti in salted water according to the instructions. Cut the onion into cubes, add the oil to the pan and let the onion cubes become translucent over a medium heat. Wash tomatoes, cut into cubes. Depending on whether you prefer to have crisp, fresh or solid tomatoes in your meal, they are either added at the end or added to the onions after they have been seared.
- Drain the spaghetti and then add to the pan with the crème fraîche. First season sparingly with salt, pepper and herbs from Provence, as the seasoning of the gourmet fillet is added. Crush the gourmet fillet while hot, add to the pan and mix everything well. Now you can add the spices to taste and if you want, you can add some cheese.
- Tip:
- Use spaghetti that has already been cooked the day before. I often have leftovers or I cooked more the last time.
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