Pasta with Sea Bass and Nut Cauliflower Sauce

Ingredients

• 400 g pappardelle
• 300 g cauliflower
• 200 g sea bass fillet
• 1 EL oil
• 70 g hazelnuts
• 1 handful mixed herbs (sage; marjoram, thyme,... )
• 30 g Butter
• 1 onion
• 1 Garlic clove
• 30 g flour
• 100 ml White wine
• 200 ml whipping cream
• 200 ml vegetable broth
• Salt
• Pepper
• herbs (for garnish)

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of salted water until al dente. Trim the cauliflower, cut into small florets and boil in salted water for 6 minutes.

2. 2.

   Lightly toast the nuts in a pan, rub off the skins, and chop finely.

3. 3.

   Wash the herbs, dry, strip leaves from stems, and chop.

4. 4.

   Peel the onion and garlic clove, dice very finely, and sauté in butter. Add flour, stir, lightly brown, then gradually whisk in liquid until a thick, lump-free roux forms; then add remaining liquid all at once. Bring sauce to a boil, add nuts, herbs, salt, pepper, bring to a second boil, and taste.

5. 5.

   Cut the sea bass fillet into cubes and sear briefly in oil, then add to the sauce and simmer for 2 minutes.

6. 6.

   Combine pasta and cauliflower with the sauce, warm together briefly, and serve on four preheated deep plates garnished with herbs.