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Wolffish fillet in herb cream sauce on a bed of pasta

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Ingredients for 2 servings:

  • 300 g wolffish fillet(s)
  • 300 g tagliatelle pasta or penne rigate
  • 150 ml cooking cream
  • 2 shallots
  • 2 garlic cloves
  • 50 ml orange juice
  • 50 ml lemon juice
  • salt and pepper
  • mint
  • Parsley
  • dill
  • oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Cut the wolffish fillet into 1.5 cm cubes, mix with the lemon juice, and refrigerate for about 30 minutes. Finely dice the shallots and fry in a little oil, then add the crushed garlic cloves. Then add the wolffish and fry briefly on all sides. Season with salt and pepper and add chopped parsley, mint, and dill to taste. Briefly bring the orange juice and the cooking cream to a boil. Cook the pasta according to the instructions, drain, and arrange on pasta plates, then top with the fish and sauce. Serve with fresh ciabatta and a dry white wine.

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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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