Low-carb vegetable zoodles with fish

Ingredients for 2 servings:

• 300 g fish fillet(s)
• 1 large zucchini, organic
• 1 large carrot(s), organic
• 1 beetroot, apple-sized
• 200 ml dry white wine
• 100 ml cream
• 50 g butter
• 2 tbsp olive oil
• 2 spring onions, finely chopped
• 6 small tomatoes, quartered
• 1 tbsp fresh herbs, e.g. dill, parsley, rosemary or oregano
• salt and pepper
• Cayenne pepper
• 2 shallots, finely chopped
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

various vegetables with spiral cutter in spaghetti form

Pat the fish fillet dry and season with pepper. Cut the zucchini and carrots into spaghetti shapes using a spiralizer. If you don’t have a spiralizer available, you can also cut them into very fine sticks. Kohlrabi or other beets can also be used, but in these cases, process them separately. Treat the beets separately and cut them into spaghetti shapes. In a separate non-stick pan, heat half the butter with half the oil, season with pepper and salt. Add the beets and fry over medium heat, stirring occasionally. Season again. Deglaze the pan with 50-100 ml of white wine, cover, and simmer for about 10-15 minutes. There should be no sauce left at the end. If necessary, let the wine evaporate uncovered. Season to taste before serving. Heat the remaining fat in the other pan and sear the peppered fish well on both sides. Remove, season with salt, and keep warm. Add the onions to the pan and sauté over medium heat, then add the zucchini, carrot spaghetti, and tomatoes. Season with salt, pepper, and herbs. Sauté for 5 minutes, stirring gently. Deglaze with white wine, cream, and a pinch of sugar, and bring to a boil. Add the fish and simmer, covered, for 3-5 minutes. There should only be a small amount of sauce. If necessary, remove the lid at the end and let it reduce slightly. Untwist the beetroot spaghetti and arrange in piles on plates. Place the zucchini and carrot spaghetti alongside. Plate up the fish fillet and spoon the sauce and tomatoes between them.