Pike-perch fillet on basil ribbon noodles

Name: Pike-perch fillet on basil ribbon noodles
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 450 g Celery; 30 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g ribbon noodles; 1 medium sized tomato; 3 discs Bacon; 1 collar Basil; 3 Sand fillets (approx. 150 g); 7-10 Tbsp juice of 1/2 lemon; 3 TABLESPOONS Olive oil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

450 g Celery
30 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g ribbon noodles
1 medium sized tomato
3 discs Bacon
1 collar Basil
3 Sand fillets (approx. 150 g)
7-10 Tbsp juice of 1/2 lemon
3 TABLESPOONS Olive oil

Directions

1
Clean and wash the celery and cut it into coarse sticks. Heat the fat in a pot and steam the celery for about 6 minutes. Season with salt and pepper. Meanwhile cook the noodles in boiling salted water for about 8 minutes until al dente.
2
Wash and clean the tomato, remove seeds. Cut the flesh into cubes. Cut breakfast bacon into pieces about 3 cm long. Wash basil, dab dry, except for something to garnish, pluck leaves from the stems and cut into strips.
3
Wash the zander and pat dry. Sprinkle with lemon juice, season with salt and pepper. Heat 1 tablespoon of oil in a coated pan and fry the pike-perch in it for a total of approx. 4 minutes. Turn halfway through the frying time.
4
Add bacon and fry until crispy. Drain the pasta, sprinkle with the remaining oil and sprinkle with basil. Arrange pike-perch with noodles and celery on a plate. Sprinkle with bacon and diced tomatoes.
5
Garnish with the remaining basil.