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Loach Fillet in White Wine Sauce with Butter Broccoli and Tagliatelle

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Loach Fillet in White Wine Sauce with Butter Broccoli and Tagliatelle

The perfect loach fillet in white wine sauce with butter broccoli and tagliatelle recipe with a picture and simple step-by-step instructions.

  • 250 g Loewe fillet
  • Lemon pepper
  • Sea-Salt
  • Freshly squeezed lemon juice
  • 200 ml White wine dry
  • 2 tablespoon Creme fraiche Cheese
  • 1 tablespoon Dill
  • 1 Fresh broccoli
  • Pasta
  1. Let the loach fillet thaw, sprinkle with lemon juice and season with lemon pepper and sea salt on both sides. Heat a pinch of butter in the pan and quickly roast the fish on both sides, add the wine and simmer gently for 10 minutes
  2. During this time, cook the broccoli and pasta in salted water, then drain the broccoli and pour 1 tablespoon of butter into the hot broccoli and let it melt. Drain the pasta and drain well.
  3. Now season the fish with the crème fraîche and sprinkle with a little dill and serve everything together … Tastes great
  4. Please do not be surprised on the photos you can also see salmon, which I still had in the Tk and processed it with
Dinner
European
loach fillet in white wine sauce with butter broccoli and tagliatelle

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Written by John Myers

Professional Chef with 29 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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