Pollack with tarragon and saffron sauce

For 4 people
  • 750 g Pollack fillet
  • 2 EL Lemon juice
  • Salt
  • pepper
  • 3 EL Oil
  • 250 g green ribbon noodles
  • 1 onion
  • 100 ml fish stock
  • 250 g whipped cream
  • 1 EL Tomato paste
  • 1/2 Saffron capsule (in threads )
  • 1-2 EL light sauce binder
  • 1 Tomato
  • 1 Bund Tarragon
  • Lemon wedges
35 minutes
easy
1.
Wash the fish, pat dry and cut into four pieces. Drizzle with lemon juice, season with salt and pepper and fry in 2 tablespoons of hot oil until golden on both sides. Cook the pasta in plenty of boiling salted water for 8-10 minutes.
2.
Peel the onion, finely dice and sauté in the remaining oil. Pour in the fish stock and cream, stir in the tomato paste and saffron and bring to the boil. Stir in the sauce thickener. Season the sauce with salt and pepper.
3.
Wash, clean, quarter and cut the tomato into small cubes. Wash the tarragon, pat dry and roughly chop. Add the diced tomatoes and tarragon to the sauce just before serving. Arrange the fish with pasta and sauce on a plate.
4.
Garnish with lemon wedges.
1 person approx:
  • 680 kcal
  • 2850 kJ
  • 45 g protein
  • 30 g fat
  • 48 g carbohydrates

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