John Myers
Cod with Fennel Noodles
The perfect cod with fennel noodles recipe with a picture and simple step-by-step instructions.
- 400 g Tagliatelle
- Salt
- 2 Fennel bulbs with green
- 3 tbsp Olive oil
- Sugar
- 200 ml Vegetable broth
- 175 g Drained tangerine preserve
- 200 g Whipped cream 10% fat
- Pepper from the grinder
- 0,5 Lemon
- 600 g Cod fillet
- 1 tbsp Flour
- Cook the pasta in boiling salted water according to the instructions on the package, then drain. Clean, wash and halve the fennel, cut out the stalk. Cut the fennel into strips and roughly chop the fennel greens. Sauté the fennel strips in 2 tablespoons of oil, add a little sugar, caramelize gently. Deglaze with the broth. Cook the fennel over a low heat for about 5 minutes.
- Add the cream to the fennel, salt and pepper. Drain the mandarins and add to the fennel with the fennel greens.
- Rinse the fish, pat dry, squeeze the lemon. Drizzle the fish with the lemon juice. Salt, pepper, turn in the flour. Cut the fish into small pieces. Fry in the remaining oil (1El).
- Mix in the noodles in the fennel sauce, arrange with the fish on a plate and serve.
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