John Myers
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Cooking: Fish Cakes with Tagliatelle and Parsley Sauce
The perfect cooking: fish cakes with tagliatelle and parsley sauce recipe with a picture and simple step-by-step instructions.
Meatballs:
- 700 g Pollack fillet
- 2 Eggs
- 3 Discs White bread
- 2 El Breadcrumbs
- Salt and pepper
- 2 El Chervil chopped
- 2 El Parsely
- 1 Tl Mustard
- 2 tbsp Chopped dill
- 1 Onion
- 100 ml Cream
Parsley sauce:
- 1 Onion
- 2 toes Garlic
- 400 ml Fish stock
- 1 El Flour butter
- 100 ml White wine
- 100 ml Cream
- 1 bunch Parsely
- Salt and pepper
- Nutmeg
Tagliatelle:
- 300 g Pasta flour
- 3 Eggs
- 2 El Olive oil
- 1 Tl Salt
Tagliatelle:
- For the pasta, put all the ingredients in a food processor and knead to form a dough, then chill for an hour. Then pass through the pasta machine and process into tagliatelle and cook in salted water.
Parsley sauce:
- Finely chop the onion and garlic and sweat in a little butter, deglaze with the white wine and reduce a little.
- Fill up with the fish stock, add the flour butter and reduce by half. Now add the cream, season with salt, pepper and nutmeg, add the finely chopped parsley and season again.
Fish Patties:
- For the meatballs, spin the fish through the mince (small slice), spin the onion and bread too.
- Mix the mixture with the eggs, breadcrumbs and herbs, season and season to taste. Put on a pan with clarified butter and put the fish farce in dessert rings and fry until golden in the pan.
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