Pasta with Chicory and Fish

Ingredients

• 1 onion
• 500 g chicory
• 500 g redfish fillet
• 400 g Whole Wheat Spaghetti
• Salt
• 2 tbsp germ oil
• 100 ml Vegetable broth
• 100 g sour cream (10% fat)
• 1 tsp horseradish (jar)
• a splash lemon juice
• Pepper
• 20 g Parmesan (1 piece)

Instructions

1. 1.

   Peel the onion, wash and clean the chicory. Cut both into strips.

2. 2.

   Rinse the redfish fillet under cold water, pat dry and cut into bite-sized pieces.

3. 3.

   Cook the spaghetti in boiling salted water according to package instructions until al dente.

4. 4.

   Meanwhile heat 1 tbsp oil in a pan. Sauté the onion and chicory over medium heat for 2–3 minutes. Add broth and simmer gently for 5 minutes.

5. 5.

   Stir in sour cream and horseradish, season with lemon juice, salt and pepper.

6. 6.

   Heat the remaining oil in another pan. Fry the fish over medium heat until golden brown on all sides, about 2–3 minutes.

7. 7.

   Add the fish to the vegetables and let it warm for 1–2 minutes.

8. 8.

   Drain the pasta, gently mix with the vegetable mixture, divide onto four plates and sprinkle parmesan on top.