🍝 Spaghetti with Caviar and Truffle

Name: Spaghetti with Caviar and Truffle
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g Spaghetti; salt; 100 g very fresh monkfish fillet; 3 tbsp lemon juice; 1 tsp truffle oil; salt; freshly ground pepper; 150 g sour cream; 2 tbsp whipping cream; parsley; keta caviar

485 kcal · 30 min · 4 servings

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Ingredients

250 g Spaghetti
salt
100 g very fresh monkfish fillet
3 tbsp lemon juice
1 tsp truffle oil
salt
freshly ground pepper
150 g sour cream
2 tbsp whipping cream
parsley
keta caviar

Instructions

1. Bring a large pot of water to a boil and add salt.
2. Cook the spaghetti in the salted water until al dente (firm to the bite).
3. Drain the pasta and rinse it briefly with cold water to stop the cooking process.
4. Let the pasta drain well.
5. Finely chop the fish fillet.
6. Add two tablespoons of lemon juice, truffle oil, salt, and pepper to the fish.
7. Mix the fish with the drained pasta.
8. Stir crème fraîche, cream, and the remaining lemon juice in a bowl until smooth.
9. Season the sauce with salt and pepper to taste.
10. Twirl the pasta into a neat mound on the plate using a large fork.
11. Place a spoonful of Ketacaviar on top of the pasta.
12. Drizzle some of the prepared cream over the caviar.
13. Sprinkle the dish with fresh parsley and serve immediately.

Nutrition per serving

kcal: 485
Protein: 29 g · Fett/Fat: 18 g · Carbs: 52 g