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Salmon trout fillet on zucchini cream noodles

updated

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Ingredients for 2 servings:

  • 1 fish fillet(s) (salmon trout) with skin
  • 100 g tagliatelle pasta
  • 1 zucchini
  • 1 small onion(s)
  • oil
  • 80 ml broth
  • 1 tsp, leveled cornstarch
  • 125 ml crème fraîche with garlic
  • 1 tsp parsley, chopped
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pasta in salted water until al dente. Finely chop the onion. Coarsely grate or finely chop the zucchini. Sauté the onions in oil, add the zucchini, and fry briefly. Pour in the stock, let the sauce simmer for about 5 minutes, then stir in the crème fraîche. Season with salt and pepper and thicken with the cornstarch. Divide the fish fillet into 4 pieces, season with salt and pepper, and fry in hot oil, skin-side down, for about 2 minutes, then turn and fry briefly. Drain the pasta, toss with the sauce, and divide between 2 plates. Arrange the fish pieces on top.

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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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