John Myers
Contents
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Ingredients
- 4 Cod fillets approx. 160 g each, fresh or frozen
- 1 walnut-sized piece Ginger, about 3 cm
- 2 Perennials Radicchio
- 250 ml Orange juice, freshly squeezed
- 500 g Fresh tagliatelle from the refrigerated shelf
- Salt pepper
- 3 tbsp Oil
- 1 Red onion
- 150 g Creme fraiche Cheese
Instructions
- Let the cod fillets thaw, wash and pat dry, cut into 2-3 cm cubes. Peel the ginger, dice finely. Season the fish with salt and pepper and mix in a freezer bag with 2 tablespoons of oil and ginger. Chill briefly.
- Cook the pasta in salted water according to the instructions on the packet, drain and drain.
- Wash the radicchio, pat dry and pluck into bite-sized pieces or cut into strips. Peel and finely dice the onion.
- Fry the fish in a non-stick pan for 5-6 minutes. Heat 1 tablespoon of oil in a second large pan, fry the onion in it. Deglaze with orange juice, bring to the boil. Stir in the creme fraiche and season with salt and pepper. Fold the pasta and radicchio into the sauce, place on preheated plates and spread the fish cubes on top.
- Lettuce with yoghurt dressing tastes good with it.
- Tip 6: Pollack fillets can also be used instead of cod.
Nutrition
Serving: 100gCalories: 487kcalCarbohydrates: 1.6gProtein: 1.7gFat: 53.3g
