Fish fillet with leek vegetables and tagliatelle

Ingredients for 1 servings:

• 200 g fish fillet(s), sea bass or pollock
• 1 tbsp fat, for frying
• 1 tbsp breadcrumbs, or more as needed
• 1 pinch of salt
• 1 stalk(s) leek
• ½ cup cream
• 100 ml vegetable stock
• 150 g tagliatelle or other pasta

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

First, boil the pasta water and add salt (1 liter of water per 100g of pasta, 15-20g of salt per liter of water). When the water boils, add the tagliatelle and pour the pasta into a colander to drain after 8-10 minutes (al dente). At the same time, clean the leek by cutting it open lengthwise almost to the white end and then rinsing it under a running stream of water. Shake the leek dry, reassemble the leek, and cut it into approximately 1cm-long sections. Melt 1 tablespoon of butter in a saucepan and sauté the leek sections for about 10 minutes. Add the cream and vegetable stock, bring to a boil, and season to taste. Meanwhile, clean and salt the fish fillets, then coat them with breadcrumbs on the smooth side or skin side only. Immediately place them on this side in a pan with not too hot cooking fat at medium heat. Wait until the translucent fish flesh is clearly turning white around the edges and slowly rising to the surface before turning the stovetop; the residual heat is sufficient to cook thoroughly. For induction cookers, reduce the heat to low and cook for another 2 minutes. With the timing right, everything will be ready at the same time and ready to serve.