Sous Vide Nile Perch with Butternut Squash and Tagliatelle

Ingredients for 2 servings:

• 200g tagliatelle
• 400 g fish (Victoria perch)
• 1 butternut squash
• 1 sprig(s) of thyme
• 1 rosemary sprig(s)
• 1 m.-sized onion(s)
• 80 ml white wine
• 200 ml water
• 250 ml vegetable stock or vegetable broth
• 250 ml Cremefine 7% or cream
• salt and pepper
• nutmeg
• some flour
• possibly sauce thickener
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

delicious fish dish with pumpkin vegetables and pasta

This recipe is designed for sous vide cooking. If you don’t have a sous vide cooker, skip the first step and simply fry the fish. Briefly rinse the fish in cold water, pat dry, and cut into portion-sized pieces. Halve the pumpkin, cut off a small wedge, and peel it. Season the fish with salt and pepper. Place the seasoned fish, along with the pumpkin wedge, rosemary, and thyme, in the sous vide bag and vacuum seal. Set the device to 48°C for 40 minutes, add the vacuum-sealed fish, and start the device. Peel and deseed the pumpkin, and cut into 2 cm cubes. Finely dice the onion. Heat a little oil in a saucepan and briefly sauté the pumpkin and onion cubes. Deglaze the vegetables with the white wine and let it evaporate halfway, then add the water and vegetable stock. Let the liquid simmer for 5 minutes. Finally, add the cream and simmer over low heat until the pumpkin is tender. If necessary, slightly thicken the liquid with a little sauce thickener and season with nutmeg. Cook the pasta according to the package instructions when the fish has about 12 minutes of cooking time left. When the fish is finished cooking, remove it and drain the liquid. Coat the fish in flour and fry briefly in hot oil in a pan until slightly crispy. Serve the fish with the pumpkin and pasta.