Pollock on colorful tagliatelle and bacon

Ingredients for 2 servings:

• 400 g pollock fillet(s)
• 1 pinch(s) of sea salt and pepper
• 1 pinch(s) thyme
• 1 pinch of parsley
• 100 g flour
• 200 butter
• ½ lemon(s), juice
• 250 g tagliatelle, colorful
• 100 ml vegetable stock
• 200 ml cream
• 1 tbsp garden herbs, frozen
• 1 garlic clove(s)
• 1 egg yolk
• 100 g processed cheese or other cheese
• 100g bacon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Rinse the pollock fillet under cold water, season with sea salt, pepper, thyme, and parsley. Then coat in flour. Heat butter in a pan and add lemon juice, if desired. Cook the tagliatelle according to the package instructions until al dente (I personally cook them in vegetable stock). For the sauce, combine vegetable stock with cream, then add garden herbs and garlic. Once boiling, reduce the heat. Stir in the egg yolk and stir in the processed cheese or other cheese of your choice. Drain the pasta. Fry the pollock in butter and lemon juice until crispy. Don’t turn it too often, or it won’t crisp up! Add the pasta to a pan and add the sauce. Toss over medium heat. To serve, place the pasta on a plate, arrange the pollock on top, and garnish with tomatoes and basil. Tip: I also fried bacon cubes in butter until crispy and added some to the sauce and on top of the fish!