Farfalline in lemon cream with fried cod fillet

Ingredients for 2 servings:

• 2 cod fillets
• 1 small onion(s)
• 1 half lemon(s), zest
• 1 clove(s) garlic
• 4 peppermint leaves
• 2 stalks of lavender, only the flowers
• 2 tsp, leveled raw cane sugar
• 0.2 liters of dry white wine
• 0.2 liters of meat broth
• 0.2 liters of cream
• salt and pepper
• Paprika powder
• Chili powder or cayenne pepper
• some oil
• 250 g farfalle (farfalline, small butterfly noodles)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

easy and fast

Finely dice the onion and sauté in hot oil until translucent. Thinly slice the garlic clove and fry briefly. Add the lemon zest (except for a little for garnishing). Add the raw cane sugar and let it caramelize slightly. Deglaze with white wine and meat stock and simmer briefly. Finely chop the peppermint, remove the lavender flowers from the stems and add both (except for a little for garnishing) to the sauce. Remove from the heat and let it steep. Bring the pasta water to a boil, season with salt and cook the farfalline until al dente. Meanwhile, pat the cod fillet dry, season with salt and fry skin-side down in a little oil (alternatively, grill it). Bring the sauce to a boil briefly, stir in the cream. Season to taste with a little lemon juice, salt, pepper, paprika and chili powder or cayenne pepper. Drain the pasta and toss it with the sauce. Place the pasta on a plate and arrange the cod on top. Serve garnished with lavender and mint and a little lemon zest.