Saithe with tarragon saffron sauce

Name: Saithe with tarragon saffron sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g Saithe fillet; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 250 g green ribbon noodles; 1 Onion; 100 ml Fish stock; 250 g Whipped cream; 1 TABLESPOON Tomato paste; 1/2 Capsule Saffron (in threads); 1-2 TABLESPOONS sauce thickener; 1 Tomato; 1 collar Tarragon; 7-10 Tbsp Lemon wedges

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g Saithe fillet
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
250 g green ribbon noodles
1 Onion
100 ml Fish stock
250 g Whipped cream
1 TABLESPOON Tomato paste
1/2 Capsule Saffron (in threads)
1-2 TABLESPOONS sauce thickener
1 Tomato
1 collar Tarragon
7-10 Tbsp Lemon wedges

Directions

1
Wash the fish, dab dry and cut into four pieces. Sprinkle with lemon juice, season with salt and pepper and fry on both sides in 2 tablespoons of hot oil until golden brown. Cook the pasta in plenty of boiling salted water for 8-10 minutes.
2
Peel and finely dice the onion and sauté in the remaining oil. Add fish stock and cream, stir in tomato paste and saffron and bring to the boil. Stir in sauce thickener. Season sauce with salt and pepper.
3
Wash, clean, quarter and cut the tomato into small cubes. Wash tarragon, dab dry and chop coarsely. Add tomato cubes and tarragon to the sauce just before serving. Arrange fish with pasta and sauce on a plate.
4
Garnish with lemon wedges.