Redfish fillet on ribbon noodles (1 person)

Name: Redfish fillet on ribbon noodles (1 person)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g green ribbon noodles; 7-10 Tbsp Salt; 1 collar (approx. 175 g) Spring onions; 150 g Redfish fillet; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 50 ml White wine; 50 g Whipped cream; 1 TEASPOON Cornstarch; 1 medium sized tomato; 7-10 Tbsp Basil and lemon slice

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g green ribbon noodles
7-10 Tbsp Salt
1 collar (approx. 175 g) Spring onions
150 g Redfish fillet
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Pepper
1 TABLESPOON Oil
50 ml White wine
50 g Whipped cream
1 TEASPOON Cornstarch
1 medium sized tomato
7-10 Tbsp Basil and lemon slice

Directions

1
Cook the pasta in boiling salted water for about 8 minutes. Then drain, drain and spread in an ovenproof dish. In the meantime clean and wash the spring onions and cut them into coarse rings. Wash the redfish fillets, dab dry, divide into 2 pieces and sprinkle with lemon juice. Season with salt and pepper.
2
Heat the oil in a coated pan and fry the redfish fillets briefly on both sides. Remove and put aside. Sauté spring onions in frying oil. Deglaze with white wine and cream. Bring the stock to the boil. Stir starch with 1 tablespoon of water until smooth and thicken the sauce. Season with salt and pepper. Wash, clean and slice the tomato. Put tomato slices and redfish fillet on the noodles.
3
Stir starch with 1 tablespoon of water until smooth and thicken the sauce. Season with salt and pepper. Wash, clean and slice the tomato. Put tomato slices and redfish fillet on the noodles. Pour the sauce over the pasta and bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 10 minutes. Garnish with basil and roasted lemon slice