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🍽️ Solefish with Wild Garlic Potato Noodles

506 kcal · 30 min · 4 servings

Ingredients

• 400 g floury potatoes
• 1 handful wild garlic
• 2 tbsp olive oil
• salt
• 50 g flour
• 1 egg
• 1 egg yolk
• nutmeg
• 2 tbsp butter
• 4 tomatoes
• 1 shallot
• 2 tbsp olive oil
• 1 tsp sugar
• 2 tbsp balsamic vinegar
• salt
• pepper (from the mill)
• 1 tbsp freshly chopped parsley
• 600 g sole fillet (ready for cooking)
• 1 tbsp butter
• 1 tbsp olive oil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the unpeeled potatoes for about 30 minutes until they are cooked through.
3. 3. Wash the wild garlic and remove any damaged leaves.
4. 4. Blanch the wild garlic briefly in boiling salted water.
5. 5. Shock the wild garlic with cold water.
6. 6. Squeeze the wild garlic well and chop it roughly.
7. 7. Puree the wild garlic finely together with the oil.
8. 8. Peel the steamed potatoes.
9. 9. Press the potatoes through a potato ricer.
10. 10. Let the potato mixture steam dry completely.
11. 11. Mix the potatoes with flour, egg, egg yolk, wild garlic puree, salt, and nutmeg.
12. 12. Knead the ingredients into a moldable dough.
13. 13. Add a little water if necessary.
14. 14. Cover the dough with cling film.
15. 15. Let the dough rest for about 30 minutes.
16. 16. Roll out the dough to a thickness of 4 to 5 millimeters.
17. 17. Cut the dough into strips 3 to 4 centimeters long.
18. 18. Roll the strips into noodles.
19. 19. Cook the noodles in salted water for 3 to 4 minutes.
20. 20. Shock the noodles with cold water.
21. 21. Let the noodles drain.
22. 22. Wash the tomatoes.
23. 23. Scald the tomatoes with hot water.
24. 24. Shock the tomatoes with cold water.
25. 25. Peel the tomatoes.
26. 26. Quarter the tomatoes.
27. 27. Core the tomatoes.
28. 28. Dice the tomatoes finely.
29. 29. Peel the shallot.
30. 30. Dice the shallot very finely.
31. 31. Sweat the shallot in hot oil until golden brown.
32. 32. Sprinkle the sugar over the shallots.
33. 33. Caramelize the sugar slightly.
34. 34. Deglaze the mixture with balsamic vinegar and a little water.
35. 35. Fold in the tomatoes and the parsley.
36. 36. Remove the pan from the heat.
37. 37. Season the sauce with salt and pepper.
38. 38. Rinse the sole.
39. 39. Pat the fish dry.
40. 40. Cut the fish into strips.
41. 41. Season the fish with salt and pepper.
42. 42. Heat butter and oil in a non-stick pan.
43. 43. Fry the fish on all sides for 2 to 3 minutes until golden brown.
44. 44. Toss the wild garlic noodles in hot butter.
45. 45. Plate the noodles with the fish.
46. 46. Arrange the tomatoes with the balsamic sauce around the dish.
47. 47. Serve the dish.

Nutrition per serving

• kcal: 506
• Protein: 33 g · Fett/Fat: 28 g · Carbs: 31 g