Spaghetti with Fish and Cream Sauce recipe

Ingredientsfor

Ingredients: 400 grams Tagliatelle; 100 grams butter; 150 milliliters Whipped cream; 1 Tbsp lemon juice; 2 Tbsps Herb mustard; 200 grams fish fillets; 2 Tbsps Pastry flour; 1 Tbsp clarified butter; salt; peppers; 2 Tbsps Pine nuts; Basil (for garnish)

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Preparation

Cook the pasta in plenty of boiling salted water until al dente.

Toast the pine nuts in a dry frying pan.

Cut the fish into bite size pieces, sprinkle with lemon juice, season with salt and pepper and dust with flour.

Heat the clarified butter in a pan, fry the fish pieces in it over high heat until brown on all sides and keep warm.

Melt the butter in a saucepan. Stir in the mustard, gradually whisk in the cream, season with salt and pepper and keep warm.

Drain the pasta and arrange on plates with the fish pieces. Serve drizzled with the cream sauce and sprinkled with pine nuts.

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