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🍝 Baked Fish and Pasta Casserole with Vegetables

901 kcal · 30 min · 4 raciones

Ingredientes

• 400 g wide ribbon noodles
• salt
• 2 carrots
• 1 onion
• 2 tbsp butter
• 2 tbsp flour
• 150 ml dry white wine
• 150 ml fish stock
• nata para montar 200 ml
• 200 g peas (frozen)
• pepper (from the mill)
• paprika powder (sweet)
• nutmeg (ground)
• 300 g tuna fillet
• 2 tbsp grated parmesan
• butter (for the baking dish)

Preparación

1. 1. Cook the pasta in salted water until al dente.
2. 2. Drain the pasta and let it drain well.
3. 3. Preheat the oven to 180 degrees top and bottom heat.
4. 4. Peel the carrots and the onion.
5. 5. Dice the carrots finely.
6. 6. Finely chop the onion.
7. 7. Sweat the onion in a hot pot with butter until translucent.
8. 8. Sprinkle the onions with flour and sweat it briefly.
9. 9. Deglaze the mixture with wine.
10. 10. Let the sauce simmer for a few minutes.
11. 11. Add the stock and the cream.
12. 12. Let the sauce continue to simmer until thick.
13. 13. Stir the peas and the carrots into the sauce.
14. 14. Season the sauce with salt, pepper, paprika and nutmeg.
15. 15. Rinse the fish and pat it dry.
16. 16. Cut the fish into bite-sized cubes.
17. 17. Mix the fish with the pasta and the parmesan in the sauce.
18. 18. Fill the mixture into a buttered baking dish.

Nutrición por ración

• kcal: 901
• Protein: 39 g · Fett/Fat: 40 g · Carbs: 88 g