Shell pasta with a fish filling

Ingredients for 3 servings:

• 17 large shell pasta (conchiglioni)
• 1 m.-large zucchini
• 1 shallot(s)
• 1 garlic clove(s)
• 1 tsp extra virgin olive oil
• 1 tsp dill, dried
• 4 tbsp sour cream
• 150 g fish fillet(s), fully cooked
• 10 g butter
• 1 tbsp, leveled flour
• 300 ml water
• e.g. salt and pepper
• 75 g cheese, grated
• some fat for the mold
• n. B. Spring onion(s), cut into rings
• e.g. zucchini, cut into cubes
• 1 tomato(s), sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Leftovers brought to the table in a sensible way

Bring a large pot of water to a boil, add salt, and cook the pasta shells until al dente (use one of the pasta shells to check). Peel the onion and garlic. Finely dice the zucchini, onion, and garlic. Heat the oil in a pan and sauté the diced vegetables. Pour half of the oil into a blender. Mix the other half with the dill and two tablespoons of sour cream, and season with salt and pepper. Cut the fish fillet into small pieces and stir into the vegetable mixture. Puree the other half with 150 ml of water. Melt the butter in a pot, stir in the flour, and make a light roux. Pour in 150 ml of water and stir until smooth. Add the pureed vegetables, stir in the two tablespoons of sour cream, and season with salt and pepper if desired. Grease a baking dish and pour in the sauce. Place the cooked pasta on top and fill with the fish mixture. Sprinkle with grated cheese. Bake in a preheated oven at 200°C until the cheese reaches the desired degree of browning. Serve the pasta on warmed plates with some greens—here, spring onion rings and small zucchini cubes—and a tomato.