Redfish with Lime, Ginger, Fennel – Served with Tagliatelle with Peppery Asparagus Sauce

Put the flour together with the salt in a bowl, make a hollow in the middle and beat the egg into it. Now add a tiny sip of water and mix in a circular motion with a fork

I really add the water here in sips, how much depends on the size of the egg, so I don't give any details about the amount here. Now start kneading with your hands, possibly still adding a sip of water. Knead the dough vigorously.

When the dough no longer sticks to your fingers and the bowl, remove it from the bowl and continue to knead vigorously with both hands on the worktop. The dough should be nice and smooth and silky, and if you make a dent in it with your finger, it should come back very slowly. Let the dough rest at room temperature for at least 30 minutes.

Now roll out the dough thinly with the pasta machine and cut into tagliatelle with the tagliatelle attachment. Now cook the tagliatelle in sufficiently salted water until al dente.

Clean the asparagus, cut away the lower, mostly woody third. Then cut the asparagus diagonally into slices, pick up the asparagus tips and set aside.

Heat some oil in a saucepan and roast the asparagus slices in it, turning them, and when the asparagus has nicely colored, remove and set aside. Now add the coarsely chopped green pepper and the shallot as well as the garlic to the frying fat and sweat a little.

Now deglaze with the white wine and reduce it to at least a third, then add the vegetable stock and the cream and allow to reduce until the desired consistency is achieved. Then season with salt, pepper and a little sugar.

Now add the roasted asparagus slices and the asparagus tips set aside to the sauce and let it steep for about 5 - 8 minutes.

Roast the fennel in a pan without fat until it begins to smell strongly. Put the grated ginger in a small bowl, add the lime juice, honey and olive oil, season with salt and pepper and add the roasted fennel and stir well.

Melt some butter in a pan over medium heat and fry the redfish fillets in it for about 4 minutes on each side (make sure the heat is not too high). Brush the fish with the marinade again and again while frying.

Drain the tagliatelle and arrange on a plate, pour the asparagus sauce over it and drape the ratchet fillets next to it.