Perch with Fennel and Tagliatelle
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 400 grams Perch fillet (ready to cook, skinless)
- 1 large Fennel bulb
- 400 grams Tagliatelle
- salt
- 2 Tbsps olive oil
- 1 splash dry white wine
- 150 milliliters fish stock
- 2 Tbsps Crème fraiche
- lemon juice
- salt
- white peppers
- 2 Tbsps butter
- Lemon wedge (for garnish)
Preparation steps
1.
Rinse the perch fillets, pat dry and cut into 2 cm (approximately 3/4 inch) cubes. Trim the fennel, cut out the hard stalk, set aside the leaves for garnish and cut the fennel into thin strips. Cook the tagliatelle in boiling salted water until al dente. Add fennel and sauté in hot oil until translucent, 1-2 minutes. Deglaze with wine and add the stock. Simmer until tender but al dente, 1-2 minutes. Add fish cubes, cover and cook over low heat for about 2 minutes. Stir in creme fraiche and season with lemon juice, salt and pepper.
2.
Sauté the drained tagliatelle in butter and transfer to plates. Place the fish on top and serve garnished with fennel leaves and lemon wedges.
