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Redfish fillet with tagliatelle and kohlrabi leaf pesto

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Ingredients for 1 servings:

  • 200 g redfish fillet(s)
  • 90 g tagliatelle pasta
  • 2 tsp pesto (kohlrabi leaf pesto, see my recipe in the DB)
  • some salt and pepper
  • some clarified butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Bring salted water to a boil and cook the tagliatelle pasta according to the instructions. Wash the fish fillet, if necessary, and pat dry. Season with salt and pepper. Heat clarified butter in a pan and fry the fillet for about 6-8 minutes. Drain the pasta, reserving some of the cooking water. Return the pasta to the pot, stir in the pesto, and add a little salt if desired, along with a few tablespoons of the pasta water. Arrange the pasta on a plate with the fish and serve immediately. We always serve it with salad. You can find the recipe for kohlrabi leaf pesto here: https://www.chefkoch.de/rezepte/4021721618424894/Kohlrabiblaetter-Pesto.html

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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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