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🍝 Zander Pasta with Fennel Cream Sauce

595 kcal · 30 min · 4 servings

Ingredients

• 400 g ribbon pasta
• 3 zander fillets (approx. 100 g each)
• 0.5 lemon (juice)
• 2 small fennel bulbs
• 2 red bell peppers
• 1 handful fresh sage leaves
• pepper (from the mill)
• salt
• 125 g whipping cream
• butter

Instructions

1. 1. Rinse the zander under running water.
2. 2. Pat the fish fillet dry with a kitchen towel.
3. 3. Cut the fillet into small bites.
4. 4. Drizzle the fish pieces with lemon juice.
5. 5. Wash the peppers.
6. 6. Cut the peppers into thick strips.
7. 7. Clean the fennel.
8. 8. Wash the fennel.
9. 9. Cut the fennel into eighths.
10. 10. Bring water to a boil and salt it.
11. 11. Boil the fennel for 5 to 6 minutes in the boiling water (this short cooking process is called blanching).
12. 12. Let the fennel drain well afterwards.
13. 13. Heat one tablespoon of butter in a pan over medium heat.
14. 14. Add the fennel, pepper strips, and sage leaves to the pan.
15. 15. Let the ingredients simmer briefly over low heat.
16. 16. Stir in the cream.
17. 17. Bring the mixture to a brief boil.
18. 18. Reduce the heat.
19. 19. Season the sauce with salt and pepper.
20. 20. Add the fish pieces to the pan.
21. 21. Place a lid on the pan.
22. 22. Let the fish simmer under a lid over low heat for 3 minutes.
23. 23. Bring plenty of water to a boil and salt it.
24. 24. Cook the pasta al dente (firm to the bite) in the salted water.
25. 25. Drain the pasta.
26. 26. Mix the pasta with the sauce from the pan.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 595
• Protein: 37 g · Fett/Fat: 15 g · Carbs: 76 g