Wolffish fillet with vegetable julienne and potato noodles

Ingredients for 3 servings:

• 800 g fish fillet(s) (wolffish)
• 1 shot of Noilly Prat
• 300 ml cream or cremefine for cooking
• 2 carrots
• 1 fennel, small
• 1 parsley root(s)
• ½ lime(s), juice
• a little salt and pepper
• a little dill, finely chopped
• 800 g jacket potatoes, floury
• 1 bunch of chives
• 1 egg(s)
• 2 tsp salt
• 200 g flour
• 1 pinch of nutmeg
• 50 g butter with oil for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

For the fish, finely slice the carrots, fennel, and parsley root using a vegetable slicer. It’s important to get really fine julienne strips for the cooking time. Rinse the fish in cold water and pat dry with kitchen paper. Then season both sides with salt and pepper. Fry the fish with a little butter or butter and oil on each side over high heat for a maximum of 1-2 minutes on each side; it should only take on a little color on the outside, not be cooked through. Then remove the fish from the pan; this works well with wolffish, as the fish is nice and firm. Add the vegetable julienne strips to the pan and fry briefly, for a maximum of 2 minutes. Deglaze with the crème fraîche or cream. Add a dash of Noilly Prat, lime juice, salt, and pepper. Heat everything for about 3 minutes; do not let it boil over. Return the fish to the pan and let it cook over medium heat, covered with the vegetables and sauce. 5-8 minutes is usually enough. Meanwhile, fry the potato noodles. For the potato noodles, boil the potatoes the day before or well in advance, peel them, and press them through a potato ricer. Add the egg, salt, and flour; use more or less flour depending on the type of potato. Cut the chives into small rolls and add them. Season with a little nutmeg. Knead the dough well. Form them into oval-shaped noodles, or rather slightly oval dumplings. Even if they are a bit sticky at first, this usually works well. At the same time as the fish, fry the noodles on all sides in a pan with a little butter or butter and oil until browned. The noodles shouldn’t be too thick in diameter, otherwise they won’t cook properly and will remain mushy on the inside. When the fish is done, the noodles should be done too; this will take about 15-20 minutes in total. Use only medium heat. Place the fillets on the plate and cover with the sauce and the julienne strips. Sprinkle with some chopped dill.