Pasta with Perch Fillet and Fennel Sauce

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Pasta with Perch Fillet and Fennel Sauce
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
400 grams Tagliatelle
3 Perch fillet (about 100 grams)
lemons (juiced)
2 small Fennel bulb
2 red chile peppers
1 handful fresh Sage
freshly ground peppers
salt
125 grams Whipped cream
butter
How healthy are the main ingredients?
Whipped creamSagelemonFennel bulbsalt

Preparation steps

1.

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.

2.

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.