John Myers
Contents
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Ingredients
Vegetable and fish ragout ...
- 2 tbsp Spice oil: tomato-rosemary oil
- 70 g Onion
- 200 g Yellow pepper
- 300 ml Tomato juice
- 200 ml Water
- 600 g Panicle tomatoes
- 1,5 tbsp Black pepper from the mill
- 0,5 tsp Nutmeg
- Sea salt from the mill
- 15 g Cold butter
- 350 g Pollack fillet
with pasta
- 400 g Pasta
- 0,5 tbsp Sea salt from the mill
Topping
- Herbs de Provence
Instructions
preparation
- Put the OIL with a little pepper in a casserole ... Peel the onion and dice it ... Wash and core the paprika and cut into thin strips approx. 5 cm long ... Wash and peel the tomatoes and cut into bite-sized pieces ... Pollack fillets wash, pat dry and dice
Cook
- Bring the water to the boil with sea salt ... cook the pasta for approx. 7-10 minutes ... drain and drain
- Heat the oil ... sauté the onion pieces ... add the paprika strips and braise for about 5-7 minutes ... deglaze with tomato juice and reduce by half ... add water and tomato pieces and simmer gently for about 3 minutes. ... pepper, salt and season with nutmeg ... thicken with butter ... fold in the noodles and add pieces of fish and let simmer for about 5-7 minutes on a low heat ...
Serve
- Arrange the vegetable and fish ragout with pasta on flat plates and serve with herbs from Provence
Nutrition
Serving: 100gCalories: 65kcalCarbohydrates: 7.6gProtein: 5.2gFat: 1.4g
