Tagliatelle with fish and broccoli

Ingredients for 4 servings:

• 600 g fish fillet(s), pollock or of your choice
• 1 tbsp marjoram, chopped fresh
• ½ tsp salt
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp lemon zest, grated
• 2 tbsp olive oil
• 300 g broccoli
• 1 tbsp lovage, fresh, chopped
• 4 shallots
• 1 garlic clove(s)
• 4 tbsp vermouth (Noilly Prat)
• ½ tsp sweet paprika powder
• n. B. Salt
• 100 g mascarpone
• 400 g tagliatelle, green
• n. B. Spring onion rolls for garnishing

Instructions

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

a light dish, quickly prepared

Cook the pasta according to the instructions. Cut the fish into bite-sized cubes, toss with marjoram, salt, lemon juice, and lemon zest, and let it marinate in the refrigerator. Cut the broccoli into bite-sized florets and dice the broccoli stalk. Peel and finely dice the shallots and garlic clove, and sauté them with the lovage in olive oil over low heat. Add the broccoli and sauté for 3 minutes, stirring gently. Now add the Noilly Prat and 2 cups of water. Add the mascarpone, stir well, bring to a boil, season with salt and paprika, and add the fish cubes to the pan. Let it marinate over low heat for another 5 minutes. Arrange the fish on top of the pasta and sprinkle with spring onion rings, if desired. To save calories, you can replace the mascarpone with sour cream.