Pasta with Perch Fillet and Fennel Sauce
Rinse the perch fillets, pat dry, cut into bite-sized pieces and sprinkle with lemon juice. Rinse the red chile peppers and cut into wide rings. Rinse, trim and cut the fennel into eighths. Blanch the fennel in boiling salted water for about 5-6 minutes. Lift the fennel from water and drain.
Heat 1 tablespoon butter in a pan and saute the fennel, chile peppers and sage leaves in it briefly over gentle heat. Stir in the cream, briefly boil and reduce the heat. Season with salt and pepper. Add the perch fillets and cook covered over low heat for 3 minutes.
Cook the tagliatelle pasta in plenty of salted water until al dente and drain. Mix the cooked pasta into the perch fillets and serve immediately. Serve with a glass of white wine.