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Fish Knots on Black Ribbon Noodles on Saffron Sauce and Melted Tomatoes

5 from 6 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 193 kcal

Ingredients
 

For the fish

  • 500 g Salmon without skin and bones
  • 500 g Victoria perch
  • 250 g Black ribbon noodles

Topping

  • 20 g Fresh smooth parsley
  • 6 tbsp Breadcrumbs
  • 10 g Fresh tarragon
  • 1 pinch Pepper
  • 1 pinch Salt
  • 3 tbsp Liquid butter
  • 100 g Butter flakes

tomatoes

  • 1 lb Cocktail vine tomatoes
  • 1 shot Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 50 g Powdered sugar

sauce

  • 3 piece Shallot
  • 20 g Clarified butter
  • 200 ml Fish stock
  • 200 ml White wine
  • 200 ml Noilly Prat
  • 200 ml Cream
  • 125 g Creme fraiche Cheese
  • 1 Can Saffron threads
  • Fresh tarragon
  • 1 pinch Hot paprika powder

Instructions
 

  • Since the tomatoes have to be in the oven for about 1 hour, it should be preheated in good time. The cocktail tomatoes are placed in a baking dish with olive oil, salt and pepper and then sprinkled with powdered sugar. The mold is then placed in the oven for about 1 hour at 100 degrees.
  • Cut the fish fillets into strips 1-2 cm thick and as long as possible. Place one strip of salmon and one perch crosswise, then place the ends of the fillet below on one of the ends of the other fillet. Place the remaining end on the ends that are already on top of each other and fix all 4 ends with a toothpick. Do the same with all fish strips. These knots are then placed in a baking dish.
  • The parsley and tarragon are finely chopped and mixed with the breadcrumbs. Season with plenty of salt and pepper. The butter is melted (e.g. in the microwave) and added. Mix everything well. Then spread the topping over the fish knot and put a flake of butter (thin slice of a piece of butter) on each knot.
  • Before putting the fish in the oven, it is advisable to finish cooking the sauce and then to whip it only once more.
  • For the sauce, 2-3 shallots are cut into small cubes and lightly fried in a little clarified butter until they turn lightly brown. The shallots are then extinguished with the white wine, the fish stock and the Noilly Prat. The liquid is then boiled down for 7-10 minutes. Then add the cream and creme fraiche. The whole thing is boiled again briefly and then further boiled down at a low temperature. Add the finely chopped tarragon and saffron.
  • Then remove the whole thing from the heat and beat with a hand blender until frothy until the shallots and tarragon are barely visible. Season the sauce with salt, pepper and hot paprika powder. It should taste a bit over-seasoned, as the pasta can tolerate a lot of seasoning.
  • A large pot of water should be brought to the boil for the pasta. Now it comes down to the right timing. The tomatoes have to be taken out of the oven, which is then heated to 180 degrees. Then the fish is put in the oven on the top rail so that the topping is a little crispy. Depending on the thickness of the strips, the fish needs between 5-10 minutes.
  • The pasta takes about 4 minutes (if it is fresh egg pasta). So first put the fish in the oven, shortly afterwards the pasta in the water and heat the sauce again and maybe thicken with a little cornstarch. Then drain the pasta and put back in the pot with a small amount of pasta water. This will keep the pasta hot and allow you to draw some more water. So you don't make as much sauce afterwards.
  • Put the tomatoes back in the oven with the fish. Cut one of the fish knots briefly to see if it's done. If so, arrange the tomatoes, pasta and fish on a plate and cover the pasta with plenty of sauce. Serve immediately so that nothing gets cold.

Nutrition

Serving: 100gCalories: 193kcalCarbohydrates: 13.3gProtein: 8.7gFat: 10.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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