Sea bass with fresh herbs and asparagus noodles

Ingredients for 2 servings:

• 1 sea bass, approx. 300 g
• 1 garlic clove(s)
• 1 sage leaf
• 10 rosemary needles
• 1 sprig(s) of thyme
• 1 sprig(s) of oregano
• 3 sprigs of parsley
• 1 tsp butter
• 1 pinch of salt
• 180 g tagliatelle pasta
• 400 g asparagus, green
• 1 liter of water
• 2 tsp salt
• 2 tsp sugar
• 1 onion(s)
• 1 tbsp oil
• 100 ml Cremefine
• 50 ml milk
• ½ tbsp instant vegetable broth
• 50 g Gouda, grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

For the fish, chop or weigh the herbs and garlic very finely. Sprinkle the small garlic cubes with salt and rub them with a spoon or similar until they form a spreadable mass. Mix this with the herbs and butter to form a paste. Score the sea bass 2-3 times on both sides. Rub the prepared paste into these slits as well as the fish inside and out. Set the fish aside. For the asparagus pasta, cook the pasta according to the package instructions and drain. Peel the asparagus, trim off the dry ends, and cut the asparagus into pieces about 3-4 cm long. Add salt and sugar to the boiling water. Cook the asparagus pieces for about 5 minutes until not too soft. Then drain through a sieve. Peel and finely chop the onion, and fry it in oil in a pan. Deglaze with Cremefine and milk. Stir in the vegetable stock powder and Gouda cheese, and add the asparagus. Do not allow to boil again. Stir in the tagliatelle and let it simmer for about 5 minutes. While the onions are frying, fry the prepared fish in a sufficiently large pan for about 5-6 minutes on each side. Remove the head from the cooked fish and cut a slit in the back of the sea bass, unfold it, and use the tail to remove the bones. Arrange one half of the fish on each plate with the asparagus pasta.