🍝 Zander cubes on a bed of green pasta

Name: Zander cubes on a bed of green pasta
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g zander fillet (kitchen-ready, skinless); 1 bulb fennel; 400 g tagliatelle; salt; 2 tbsp olive oil; 1 splash dry white wine; 150 ml fish stock; 2 tbsp crème fraîche; lemon juice; salt; white pepper; 2 tbsp butter; lemon wedges (for garnish)

595 kcal · 30 min · 4 servings

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Ingredients

400 g zander fillet (kitchen-ready, skinless)
1 bulb fennel
400 g tagliatelle
salt
2 tbsp olive oil
1 splash dry white wine
150 ml fish stock
2 tbsp crème fraîche
lemon juice
salt
white pepper
2 tbsp butter
lemon wedges (for garnish)

Instructions

1. Rinse the zander fillet under running water and pat it completely dry with a kitchen towel.
2. Cut the fish fillet into cubes of about 2 centimeters.
3. Halve the fennel and remove the hard bottom core.
4. Set aside the fine fennel fronds for later decoration.
5. Cut the fennel body into thin strips.
6. Cook the tagliatelle pasta in salted water until al dente (firm to the bite).
7. Heat oil in a pan and sweat the fennel strips for 1 to 2 minutes until they have lost their color.
8. Deglaze the pan with wine and add the fish stock.
9. Let the mixture simmer for 1 to 2 minutes until the fennel is soft but still has a bite.
10. Add the zander cubes to the pan and let them cook through over low heat for about 2 minutes, turning occasionally.
11. Stir the crème fraîche into the sauce.
12. Season the sauce with lemon juice and salt to taste.
13. Toss the drained pasta in hot butter until they are well coated and shiny.
14. Divide the pasta among the plates.
15. Place the zander cubes with the sauce on top.
16. Garnish the dish with the reserved fennel fronds and lemon slices.

Nutrition per serving

kcal: 595
Protein: 35 g · Fett/Fat: 16 g · Carbs: 74 g