Herb noodles with fish ragout

Ingredients for 4 servings:

• 125 g wheat flour, type 405
• 125 g semolina (durum wheat)
• 2 m.-sized eggs
• 1 tbsp olive oil
• Coriander leaves
• 300 ml vegetable stock
• 200 ml cream
• 50 ml white wine
• 1 pinch of chili flakes
• 1 pinch of turmeric
• 1 pinch of coriander powder
• Salt
• dill
• 1 some maple syrup
• 300 g redfish fillet(s)
• 300 g scampi
• Salt
• Lemon pepper
• 1 tsp clarified butter
• 1 shot of white wine or Noilly Prat

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 30 minutes

with homemade pasta

Pasta: Make a pasta dough from the flour, durum wheat semolina, eggs, and olive oil. Wrap it in aluminum foil and let it rest in the refrigerator for a day. Roll it out thinly using a pasta machine. Cover half of a strip of pasta with the coriander leaves and fold the other half over the pasta. Now roll it through the pasta machine again at the same thickness. Cut the pasta sheets lengthwise into strips about 2-3 cm wide along the coriander leaves. Dust with a little flour and let it rest for about 30 minutes. Sauce: Boil the vegetable stock, cream, white wine, and spices over high heat until reduced by half. Season to taste with a little maple syrup. Just before serving, froth it up vigorously with a hand blender. Fish ragu: Heat the clarified butter in a pan. Fry the scampi for about 2 minutes. Add the fish, cut into bite-sized pieces, and fry for another 2 minutes. Pour in the Noilly Prat or white wine, reduce to a simmer, and then fold everything into the creamy sauce. Cook the pasta in plenty of salted water until al dente. Drain and serve. Serve with the ragù sauce and garnish with a few coriander leaves. Tip: You can use various herb leaves or flowers for the pasta. They just shouldn’t be too strong or hard. Coriander is ideal because of its slightly lemony flavor and fine leaves. For the fish, you can use monkfish, salmon, halibut, or even scallops. But avoid smoked fish or soft-cooking fish, which will fall apart when fried.