Pappardelle with pesto fish in noble tomato sauce

Name: Pappardelle with pesto fish in noble tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 450 g Fish fillet (e.g. pangasius); 1 washer Toast; 100 g Basil pesto (glass); 7-10 Tbsp white pepper; 250 g Pappardelle; 7-10 Tbsp Salt; 1 small onion; 50 g Lobster Soup Paste; 200 g Whipped cream; 150 ml dry white wine; 250 g chunky tomatoes; 1 Tomato

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

450 g Fish fillet (e.g. pangasius)
1 washer Toast
100 g Basil pesto (glass)
7-10 Tbsp white pepper
250 g Pappardelle
7-10 Tbsp Salt
1 small onion
50 g Lobster Soup Paste
200 g Whipped cream
150 ml dry white wine
250 g chunky tomatoes
1 Tomato

Directions

1
Wash the fish, pat dry and cut into 8 pieces. Place in an ovenproof dish. Crumble toast finely in the universal chopper, mix with pesto, season with a little pepper. Spread the pesto crumbs on the fish. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes.
2
Cook pasta in boiling salted water according to package instructions. Peel and finely dice onion. Melt the lobster paste in a pot. Sauté onion in it. Add cream, wine and tomatoes. Bring to the boil, simmer for 2-3 minutes. Wash, clean and quarter the tomato, remove seeds and cut the flesh into small cubes. Season sauce with salt and pepper. Drain the pasta and let it drain.
3
Bring to the boil, simmer for 2-3 minutes. Wash, clean and quarter the tomato, remove seeds and cut the flesh into small cubes. Season sauce with salt and pepper. Drain the pasta and let it drain. Serve the pasta with the sauce and the fish. Sprinkle with tomato cubes and serve immediately