Pasta with fischnuggets

Name: Pasta with fischnuggets
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Carrots; 100 g green grapes; 400 g Cod fillet; 1 (approx. 30 g) medium-sized shallot; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Breadcrumbs; 150 g ribbon noodles; 2 tablespoons (10 g each) Oil; 100 ml Vegetable broth (instant); 100 g Schmand; 7-10 Tbsp Dill and lemon wedges; 7-10 Tbsp Flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Carrots
100 g green grapes
400 g Cod fillet
1 (approx. 30 g) medium-sized shallot
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Breadcrumbs
150 g ribbon noodles
2 tablespoons (10 g each) Oil
100 ml Vegetable broth (instant)
100 g Schmand
7-10 Tbsp Dill and lemon wedges
7-10 Tbsp Flour

Directions

1
Clean and peel the carrots and cut them into slices about 3 mm thick. Wash, pluck and drain the grapes. Wash the fish fillet, dab dry and cut into medium-sized cubes. Peel and finely dice the shallot.
2
Whisk the egg. Season fish cubes with salt and pepper and then pull one side through flour, then egg and finally breadcrumbs. Cook the pasta in boiling salted water for about 8 minutes. In the meantime heat 1 tablespoon of oil in a pot and sauté the shallots cubes in it.
3
Add carrots, deglaze with stock and steam for about 2 minutes. Add sour cream, bring to the boil and set aside. Heat the remaining oil in a pan and fry the fish cubes first on the breaded side until golden, turn and continue frying for about 2 minutes on the meat side.
4
Meanwhile cut the grapes in half. Drain the noodles and add to the sauce with the grapes. Season with salt and pepper. Bring to the boil, swing through and arrange on plates with the fish nuggets. Garnish with dill and lemon wedges.