Summary

Ingredients

• 400 g taliatelle
• 600 g cod fillet (s)
• 2 fennel bulb (s)
• 4 orange (s)
• 1 bunch spring onion (s)
• 200 ml vegetable stock
• 200 ml cream
• 1 tablespoon flour
• some sugar
• a bit salt
• some pepper, more colorful, from the mill
• 3 tablespoon olive oil

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Instructions

1. Clean the fennel, putting the tender fennel greens aside for garnish, rinse, cut in half, cut out the stalk and cut the fennel into strips. Clean the spring onions, rinse and cut into rings. Fillet the oranges and collect the resulting juice. Cook the tagliatelle in plenty of boiling, lightly salted water until al dente.
2. Heat 2 tablespoons of olive oil in a saucepan and sauté the fennel strips in it. Add a little sugar and let it caramelize slightly. Then deglaze with the vegetable stock and cook the fennel over low heat for about 5 minutes.
3. Add the juice of the filleted oranges to the fennel together with the cream, season with a little salt and a few turns of colored pepper from the mill and add the spring onion rings.
4. Rinse the cod fillets, pat dry, cut into large pieces and season with a little salt, a few turns of colored pepper from the mill and dust with the flour. Heat 1 tablespoon of olive oil in a large pan and fry the cod fillet in portions, turning.
5. Drain and drain the tagliatelle. Mix the orange fillets carefully with the fennel sauce. Arrange the tagliatelle with the fennel-orange sauce and the fried pieces of cod fillet on plates and sprinkle with a little fennel greens.