Tagliatelle with orange and fennel sauce and fried cod fillet pieces

Ingredients for 4 servings:

• 400 g tagliatelle
• 600 g cod fillet(s)
• 2 fennel bulbs
• 4 oranges
• 1 bunch of spring onions
• 200 ml vegetable stock
• 200 ml cream
• 1 tbsp flour
• some sugar
• some salt
• some pepper, mixed, from the mill
• 3 tbsp olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Clean the fennel, reserving the tender fennel greens for garnishing, rinse, halve, remove the stalk, and slice the fennel into strips. Clean, rinse, and slice the spring onions into rings. Fillet the oranges and collect the juice. Cook the tagliatelle in plenty of boiling, lightly salted water until al dente. Heat 2 tablespoons of olive oil in a saucepan and sauté the fennel strips. Add a little sugar and let it caramelize slightly. Then deglaze with the vegetable stock and cook the fennel over low heat for about 5 minutes. Add the juice of the filleted oranges and the cream to the fennel, season with salt and a few turns of freshly ground pepper, and add the spring onion rings. Rinse the cod fillets, pat dry, cut into large pieces, and season with a little salt, a few turns of freshly ground pepper, and dust with flour. Heat 1 tablespoon of olive oil in a large pan and fry the cod fillets in batches, turning occasionally. Drain the tagliatelle and let it drain. Carefully toss the orange segments with the fennel sauce. Arrange the tagliatelle on plates with the fennel and orange sauce and the fried cod fillets, and sprinkle with some fennel leaves.