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Butter Noodles with Frutti Di Mare and Pikeperch

5 from 5 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 394 kcal
Contents show

Ingredients
 

sauce

  • 250 g Frutti di Mare TK
  • 300 g Pasta penne
  • Salt pepper
  • Garlic or garlic powder
  • Flour
  • 1 Egg
  • Breadcrumbs
  • 0,5 Lemon
  • 40 g Butter
  • For the rest of the soup see my cookbook

Instructions
 

  • 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.
  • 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.
  • Season the Frutti di Mare as above and toss in butter for about 8 minutes. Add a little lemon. Don't forget to taste!
  • I used the rest of the soup (Frutti di Mare) for the sauce.
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Nutrition

Serving: 100gCalories: 394kcalCarbohydrates: 62.2gProtein: 11.1gFat: 10.8g
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Written by John Myers

Professional Chef with 25 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.

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