Linguine with Sea Bass and Mushrooms
Linguine with sea bass and mushrooms is a recipe featuring fresh ingredients from the seafood category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 sea bass fillets
- lemon juice (for drizzling)
- Salt
- Pepper (freshly ground)
- 125 ml heavy cream
- Salt
- 1 pinch nutmeg
- 1 pinch cayenne pepper
- 1 lemon (unprocessed)
- 1 Spring onion
- 250 g violet chanterelles
- toothpicks (for rolling)
- 200 g fine band noodles
- salted water (for cooking)
- various herbs (for garnish)
Instructions
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1.
Bring salted water to a boil in a large pot for the pasta.
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2.
Drizzle lemon juice over the sea bass fillets and season. Roll the fillets, secure with toothpicks, and place them in a shallow pan.
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3.
Pour in the cream, sprinkle nutmeg and cayenne pepper, add a pinch of salt if desired. Heat gently over low heat and simmer for about 5 minutes.
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4.
Meanwhile, cook the noodles in boiling salted water according to package instructions.
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5.
Trim the stems of the mushrooms just below the caps, clean the caps, and slice thinly. Clean the spring onions and cut into very fine rings.
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6.
Add the mushrooms to the fish and cook for another 5 minutes. Remove the fish, take out the toothpicks, and keep warm.
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7.
Bring the remaining sauce in the pan to a boil with 1 tsp grated lemon zest and 3-4 tbsp freshly squeezed lemon juice, taste, add the spring onions. Plate the noodles, place the fillet rolls on top, pour the sauce over them, and garnish each plate with herbs.
