John Myers
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Pollack Fillet Caprese on Tagliatelle in Basil Cream
The perfect pollack fillet caprese on tagliatelle in basil cream recipe with a picture and simple step-by-step instructions.
Basil cream
- 125 g Cherry tomatoes
- 125 g Mozzarella
- 1 tbsp Butter
- 1 Clove of garlic
- 1 disc Toast without crust
- Salt
- Pepper from the grinder
- 1 tsp Italian herbs
- 200 g Tagliatelle
- 0,5 Organic lemon
- 1 Onion
- 1 tbsp Butter
- 125 ml White wine
- 200 ml Cream
- Salt
- Pepper from the grinder
- 1 bunch Basil
- Preheat the oven to 200 ° C. Wash the fish and pat dry, season with salt and pepper. Place in a greased ovenproof dish. For the caprese crust, remove the crust from the bread and crumble it finely between your hands. Peel and press garlic. Knead the toasted crumbs and pressed garlic with the butter and herbs. Wash and dice tomatoes. Also dice the mozzarella. Mix both with the toast butter. Season with salt and pepper and spread evenly over the fish. Baked in a hot oven for about 20 minutes.
- Cook the tagliatelle in salted boiling water until cooked.
Basil cream
- Peel and finely dice the onion. Let the butter get hot in a pan and sauté the onion until translucent. Add the white wine and let it boil down for about 5 minutes. Pour in the cream and let it boil down by a third over a high heat in about 8 minutes. Season with salt and pepper. Wash the lemon with hot water and dry it, finely grate about 2 knife points of the peel. Wash the basil and shake dry, cut the leaves into fine strips. Stir the basil with the lemon zest into the sauce.
- Serve the fish with the tagliatelle in basil cream.
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