Fish fillet with leek noodles

Ingredients for 4 servings:

• 1 stalk(s) leek, large
• 3 tbsp mustard, medium hot
• 400 g tagliatelle pasta
• 800 g fish fillet(s) (e.g. cod)
• 2 tbsp butter
• 5 tbsp flour
• ¼ liter of milk
• 1 tbsp vegetable broth (instant)
• Salt
• pepper
• 1 lemon(s), untreated
• 2 tbsp oil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

for guests, but also for every day, quick preparation

Wash the leek and cut into thin rings. Heat the butter in a saucepan and briefly sauté the leek. Dust the leek with 2 tablespoons of flour and sweat. Add 400ml of water and milk while stirring. Stir in the vegetable stock. Bring everything to a boil and simmer for about 1 minute. Stir in the mustard. Season with salt and pepper. Cook the pasta. In the meantime, halve the lemon and squeeze the juice of one half. Wash the fish, pat dry, and cut into 8 pieces. Season with salt and pepper. Drizzle with lemon juice. Put 3 tablespoons of flour in a deep plate and toss the fish pieces in it. Heat the oil and fry the fish until golden brown. Slice the remaining lemon half for garnish.