Fish fillet with crab sauce

Name: Fish fillet with crab sauce
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 125 g lean fish fillets (e.g. pollack, cod); 1 TEASPOON Lemon juice; 1 onion, 1 tomato; 1 tablespoon (15 g) Deep-sea crab meat (fresh or frozen); 40 g ribbon noodles (e.g. green); 7-10 Tbsp salt, pepper, some sugar; 3 tsp (3 g) flour, 1/2 tsp oil; 1/2 TEASPOON Tomato paste; 1 knife tip Curry; 100 ml low-fat milk; 7-10 Tbsp untreated lemon and tarragon

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

125 g lean fish fillets (e.g. pollack, cod)
1 TEASPOON Lemon juice
1 onion, 1 tomato
1 tablespoon (15 g) Deep-sea crab meat (fresh or frozen)
40 g ribbon noodles (e.g. green)
7-10 Tbsp salt, pepper, some sugar
3 tsp (3 g) flour, 1/2 tsp oil
1/2 TEASPOON Tomato paste
1 knife tip Curry
100 ml low-fat milk
7-10 Tbsp untreated lemon and tarragon

Directions

1
Wash the fish, dab dry and sprinkle with lemon juice. Peel onion, wash tomato and dice finely. Defrost crabs, if necessary, and rinse briefly.
2
Cook the pasta in boiling salted water for 8-10 minutes until al dente
3
Season fish with salt and pepper. Turn in 2 tsp. flour. Heat oil in a coated pan. Fry the fish for 2-3 minutes on each side. Take out and keep warm
4
Fry the onion in hot frying fat. Stir in tomato paste. Sweat curry first, then flour. Stir in milk and 2 tablespoons of water. Simmer for about 3 minutes. Season with salt, pepper and sugar
5
Add the prawns and tomato to the sauce and heat for about 3 minutes. Drain the pasta. Serve with fish fillet and crab sauce. Garnish with lemon and tarragon if desired