Fish and fennel noodles

Ingredients for 2 servings:

• 1 fennel bulb(s)
• 2 tbsp oil
• 200 g pasta (tube pasta)
• 125 g whipped cream
• 150 g plaice fillet(s)
• 1 tsp wheat flour
• 2 tbsp tarragon leaves
• Salt and pepper, from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash and trim the fennel bulb and cut into fine strips, setting the fennel greens aside. Sauté the fennel in 1 tablespoon of hot oil, then set aside a few fennel strips. Deglaze the remaining vegetables with 4 tablespoons of water and sauté for 10 minutes until soft. Cook the pasta in salted water for about 10 minutes. Pour the cream into the fennel, bring to a boil briefly, and puree. Season the fennel sauce with salt and pepper. Wash the fish fillet, pat dry, and cut into finger-width strips, then season with pepper, salt, and flour. Fry in the remaining hot oil for 2-3 minutes on each side. Chop the tarragon leaves and fennel greens and add to the sauce. Drain the pasta, let it drain, and toss with the sauce and fish. Garnish with fennel strips.