in Recipes

Butter Noodles with Frutti Di Mare and Pikeperch

Spread the love

Butter Noodles with Frutti Di Mare and Pikeperch

The perfect butter noodles with frutti di mare and pikeperch recipe with a picture and simple step-by-step instructions.

sauce

  • 250 g Frutti di Mare TK
  • 300 g Pasta penne
  • Salt pepper
  • Garlic or garlic powder
  • Flour
  • 1 Egg
  • Breadcrumbs
  • 0,5 Pc. Lemon
  • 40 g Butter
  • For the rest of the soup see my cookbook
  1. Boil the pasta in salted water, drain and toss in butter again. Round off the taste with cooked carrot slices (I still had the rest) and fresh dill.
  2. Cut pikeperch into spoon-sized pieces and season with salt, pepper and a little garlic or garlic powder. Then bread and fry in butter until golden brown.
  3. Season the Frutti di Mare as above and toss in butter for about 8 minutes. Add a little lemon. Don’t forget to taste!
  4. I used the rest of the soup (Frutti di Mare) for the sauce.
Dinner
European
butter noodles with frutti di mare and pikeperch

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Lemon – Buttermilk – Bundt Cake

Seafood Soup