Black Noodles with Roasted Perch and Snow Peas
Ingredients
- Ingredients
- 400 grams black Tagliatelle
- 350 grams Snow peas
- 1 Tbsp butter
- 300 grams Perch fillet
- 4 Tbsps Pastry flour
- 3 Tbsps olive oil
- 1 tsp organic Lime zest
- 2 Tbsps Lime juice
- 120 milliliters fish stock
- 80 milliliters Whipped cream
- salt
- freshly ground peppers
- Fennel flower (for garnish)
Preparation steps
Rinse the perch under cold running water and pat dry with paper towels, then season with salt and pepper and coat with flour.
Rinse the snow peas, trim and blanch in boiling salted water for 5 minutes, then drain well. Saute in a pan in hot butter just before serving.
Heat the oil in a pan and saute the fish fillets over medium heat on both sides until golden. Lift from the pan and keep warm. Meanwhile, cook the pasta in plenty of salted water until al dente.
Add the lime zest to the pan with the browned bits and briefly heat, then add lime juice and fish stock and bring to a boil while stirring. Reduce the heat and let the liquid boil down to about 2/3. Pour in the cream, briefly bring to a boil, then remove the pan from the heat and season the sauce with salt and pepper.
Drain the pasta and serve with the snow peas on plates. Cut the fish fillets with a sharp knife into bite-sized pieces and distribute evenly onto the pasta. Drizzle each with the sauce, garnish with fennel flowers and serve immediately.
