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Fish fillet with spaghetti and yogurt sauce

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Ingredients for 4 servings:

  • 500g spaghetti
  • 6 fish fillets, frozen, breaded
  • 250 g whole milk yogurt
  • 250 g low-fat curd cheese
  • 125 ml whipped cream
  • 1 lemon(s)
  • ½ bunch chives
  • some salt
  • some salt and pepper, mixed, from the mill
  • some paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook spaghetti in plenty of boiling salted water until al dente. Fry the fish fillets according to the package instructions, either in a pan or cook in the oven. Squeeze the lemon. Blend the yogurt with the quark, cream, and lemon juice until smooth. Season with salt, pepper, and paprika. Finely chop the chives, add them, and stir in. Drain the spaghetti (reserving some of the cooking water), then add to a bowl along with some of the cooking water. Serve everything together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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