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🍽️ Monkfish with Vegetable Spaghetti

825 kcal · 30 min · 4 servings

Ingredients

• 400 g Tagliatelle
• Salt
• 2 large Carrots
• 1 medium Leek
• 1 Zucchini
• 90 g Medallions of Monkfish Fillet (approx. 80 - 8 Medallions of Monkfish Fillets)
• 2 Shallots
• 3 Sprigs Thyme
• 150 ml White Wine
• 100 ml Fish Stock
• 4 tbsp White Wine Vinegar
• 1 tbsp Sour Cream
• 150 g Cold Butter (cubed)
• 4 tbsp Olive Oil
• Pepper (from the mill)

Instructions

1. 1. Peel the carrots and wash the zucchini.
2. 2. Cut both into quarters.
3. 3. Use a vegetable peeler to shave long, thin noodle shapes from the carrots and zucchini.
4. 4. Halve the leek and wash it.
5. 5. Also cut the leek into thin noodle shapes.
6. 6. Peel the shallots and dice them very finely.
7. 7. Melt one tablespoon of butter in a pan.
8. 8. Sauté the shallots in it briefly.
9. 9. Add thyme, three tablespoons of vinegar, white wine, and fish stock to the pan.
10. 10. Reduce the liquid until only about four tablespoons remain.
11. 11. Remove the thyme sprigs from the sauce.
12. 12. Stir crème fraîche into the sauce.
13. 13. Remove the pan from the heat so the sauce stops boiling.
14. 14. Gradually stir the butter cubes into the sauce.
15. 15. Season the sauce to taste with salt and a little vinegar.
16. 16. Bring plenty of water with salt to a boil.
17. 17. Cook the pasta in it until al dente.
18. 18. Drain the pasta and let it drain well.
19. 19. Season the monkfish medallions with salt and pepper.
20. 20. Heat two tablespoons of olive oil in a pan.
21. 21. Fry the medallions for about one minute on each side.
22. 22. Remove the medallions from the pan and keep them warm.
23. 23. Add the remaining olive oil to the same pan.
24. 24. Fry the vegetable noodles in it while stirring constantly.
25. 25. Add the cooked pasta and fry it briefly together.
26. 26. Season the vegetables with salt and pepper.
27. 27. Plate the vegetables.
28. 28. Place the monkfish medallions on top.
29. 29. Serve the sauce on the side.

Nutrition per serving

• kcal: 825
• Protein: 21 g · Fett/Fat: 44 g · Carbs: 78 g