Redfish fillet with vegetables and tagliatelle

Name: Redfish fillet with vegetables and tagliatelle
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 40 g ribbon noodles; 7-10 Tbsp Salt; 200 g Redfish fillet; 1/2 bunch Chives; 2-3 stem(s) Dill; 1 (50 g) cleaned carrot; 150 g cleaned broccoli; 1/8 l Vegetable broth (instant); 1 TABLESPOON Fresh cream; 7-10 Tbsp vegetable sauce thickener; 7-10 Tbsp Pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

40 g ribbon noodles
7-10 Tbsp Salt
200 g Redfish fillet
1/2 bunch Chives
2-3 stem(s) Dill
1 (50 g) cleaned carrot
150 g cleaned broccoli
1/8 l Vegetable broth (instant)
1 TABLESPOON Fresh cream
7-10 Tbsp vegetable sauce thickener
7-10 Tbsp Pepper

Directions

1
Cook the pasta in boiling salted water for about 8 minutes until al dente. Wash the redfish fillet, dab dry and cut into medium-sized cubes. Wash chives and dill and dab dry. Chop the dill finely, except for a little bit for garnishing. Cut chives into fine rolls. Chop the carrot into fine strips. Cook broccoli in little boiling salted water for about 3 minutes.
2
Add carrot strips to the broccoli after about 2 minutes. Bring broth to the boil. Let the fish cubes simmer for about 1 minute. Remove and keep warm. Bring fish stock to the boil, thicken with sauce thickener, season with pepper and refine with crème fraîche. Drain the pasta. Arrange redfish ragout with vegetables and noodles on a plate and garnish with the remaining dill