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Spaghetti with chicory and fish

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Ingredients for 4 servings:

  • 400 g spaghetti or other pasta
  • 1 onion(s)
  • 500 g pollock fillet(s)
  • 500 g chicory
  • 2 tbsp oil
  • 100 ml vegetable stock
  • 100 g sour cream
  • 1 tsp creamed horseradish from the jar
  • 1 dashes lemon juice
  • salt and pepper
  • 20 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the spaghetti in salted water according to the package instructions and drain. Slice the onion and chicory. Dice the pollock. Heat 1 tablespoon of oil in a pan. Sauté the onion and chicory. Pour in the broth and simmer for about 7 minutes. Stir in the sour cream and horseradish. Season with lemon juice, salt, and pepper. Fry the fish in the remaining oil. Add to the vegetables and let stand for about 2 minutes. Mix with the pasta. Serve sprinkled with Parmesan cheese.

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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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