John Myers
Cod with Lemon Cream and Tagliatelle
The perfect cod with lemon cream and tagliatelle recipe with a picture and simple step-by-step instructions.
- 1 piece Cod fillet
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 tbsp Sesame oil
- 1 tbsp Butter
- 1 piece Diced shallot
- 150 ml Cream
- 50 ml Fish stock
- 50 ml White wine
- 1 pinch Thyme
- 3 piece Oregano leaf
- 100 g Tagliatelle
- 0,5 piece Lemon
- Wash, dry, salt and pepper the fish. Cover one side with the oregano leaves. Squeeze the lemon. Cook the tagliatelle al dente according to the package.
- Steam the shallots in butter until translucent, deglaze with fish stock and white wine. Reduce by half. Season with thyme, lemon juice, salt and pepper.
- Heat the oil and fry the fish fillet for 3 minutes on each side. Do not fry the oregano leaves. Whip the cream until stiff and fold into the no longer boiling cream. Drain the pasta, but don’t put it off.
- Arrange the fish and pasta and pour the sauce over them.
Facebook Comments