Fish Noodles with Herb Sauce and Spring Onions

Ingredients

• 400 g sea bass fillet
• Salt
• white pepper
• 2 egg whites
• 2 slices toast bread
• 250 g whipping cream
• 1 tsp grated lemon zest
• 1 bunch spring onions
• 3 tbsp finely chopped mixed herbs (e.g., lemon balm, chervil, parsley, dill)
• 1 tbsp butter
• 250 ml fish stock
• 125 ml dry white wine
• 100 g whipping cream
• herbs (for garnish)

Instructions

1. 1.

   Cut the fish fillets into very small cubes. Mix with salt, pepper and egg whites and freeze briefly.

2. 2.

   Remove crusts from toast bread, dice it, mix with the cream and let soak for a few minutes, then blend with the fish. Stir in the grated lemon zest and set aside cold.

3. 3.

   Wash, trim and slice the spring onions into thin rings.

4. 4.

   Bring plenty of salted water to a boil in a wide pot. Using two small spoons, form noodle shapes from the fish mixture and place on a plate. Then drop them into the water and simmer over low heat for about 10 minutes, but do not let it boil further.

5. 5.

   Whisk butter until foamy and sauté the spring onions over medium heat while stirring. Add fish stock and white wine, bring to a boil. Stir in cream and reduce the sauce openly over high heat until it thickens by half.

6. 6.

   Stir in herbs and season with salt and pepper. Remove the noodles from the water and serve them in a bowl with the sauce, garnished with herbs.

7. 7.

   Serve with rice as accompaniment.